Double Stuffed Sea Scallops
- 2 sticks butter
- 3 cloves garlic chopped
- 1/2 cup diced green peppers
- 1/2 cup diced red peppers
- 1/2 cup chopped chives
- 2 pounds sea scallops
- 8 ounces fresh or canned lobster meat
- 8 ounces fresh or canned crabmeat
- 1 cup Ritz crackers, crushed
- 1 cup Ritz roasted vegetable crackers, crushed
- 1 cup Cheez-it crackers, crushed
- 1 cup seasoned bread crumbs
- 1 cup mozzarella cheese
- Lemon to taste
- Parsley if desired
Saute butter, garlic, red and green pepper, chives and 1/2 pound of the sea scallops for 10 minutes over low heat. Place crackers and Cheez-it crackers in freezer bag and crush. Add breadcrumbs. Set aside. If using canned lobster and crab meat, drain. Cut lobster in small pieces. Add lobster and crabmeat to cracker mix. Remove butter mixture from stove. Chopp cooked scallops into small pieces (they should be slightly undercooked). In large bowl or container add crackers and bread crumbs. Add butter mixture and seafood. Mix together. Lstly add in mozzarella cheese and a squeeze of lemon. Take remaining sea scallops and slice each one in half (make top half slightly thinner than bottom half).
Arrange thicker pieces on a cookie sheet or baking pan. Spread stuffing mixture on each scallop. Place thinner scallop on top of stuffing. Add more stuffing on top. If you have parchment paper wrap around scallops or just use your hands.
Bake at 375 degrees fro 20-30 minutes. Garnish with lemon and parsley if desired.