Being from Boston, my uncles were all fishermen. Therefore, I was treated to a LOT of seafood, over the years. There was absolutely nothing better than my uncles dropping off the days’ catch to my mom, who would almost make something amazing. I remember my uncle’s dropping off baby lobsters because no one would buy them, now we all know them as chicken lobsters, and if they were free, there would be a line around the block, to get them.
My husband grew up as a good old midwestern boy, but he vacationed every year at Cape Cod, where he ate his share of great seafood.
When I moved to Ohio after we got married, I noticed that the seafood was different, they didn’t have lobsters, they had crab legs, and I literally remember going through the supermarket and saying, what are those? They just looked like something that came from outer space. Instead of cod, they ate salmon. I have never had salmon, so it was an acquired taste, my mother in law made the best salmon that I have ever had. I will probably be making it in the next couple of weeks. She served it with a creamy dill dip, that even my son would eat (granted he would eat it without the salmon, but he would finish his bowl, LOL).
Seafood is important, it’s a great source of protein without a lot of fat. It hits most of the marks, gluten-free, low carb, and other diets.
Today, I am bringing you one of my favorite holiday dishes, Air Fryer, Scallops on the Half Shell With a Creamy Cheese Sauce. This makes a great appetizer and a great kid-friendly dish, because who doesn’t find it fun, to eat out the clamshell?
It is easy, delicious, and with the use of parchment paper, there is virtually no cleanup. Just simply rinse the air fryer basket, throw after the parchment liner, and your clean up from dinner or lunch is complete. This can be served as the main entree, over rice or over a garden salad.
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Air Fryer, Scallops on the Half Shell With a Creamy Cheese Sauce
This is a really fun way to eat, who doesn’t love eating off the shell. It is stuffed with baby scallops in a creamy sauce.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Seafood
- Cuisine: Scallops
- 2 pounds baby scallops
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 tablespoons grated cheese
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon grated lemon zest
- 8 scallop shells
- 1/3 cup breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons minced parsley (optional)
- In a large saucepan, boil a batch of water, large enough to cover the scallops. And once the water is boiling, add the scallops, cook for about 5 minutes, just enough for them to become opaque.
- Drain the scallops.
- Then make the sauce: In a small frying pan, add the butter, over low heat, mix in the flour, to make a rue, then add the milk, and about 1 cup of water, continue to simmer until the sauce has thickened. Mix in the grated cheese, lemon juice, and lemon zest. Then toss in the scallops and fry for about 2 minutes.
- Then place the scallops and the sauce into the shells.
- In a small bowl, mix together the bread crumbs and melted butter, mix well.
- Drop the melted butter/bread crumb mixture over the scallops. Sprinkle with some fresh diced parsley (optional)
- Place the shells into the air fryer basket or tray, for
- Then set the air fryer temperature to 300 degrees F for 5 minutes, or until the bread crumbs turn golden brown.
- Plate, serve and enjoy!