We love this receipe and use a pie plate for this receipe, thawing frozen scallops overnight in the refridgerator. This make the preparation quicker and eliminates the need for lemons, unless you want them as a garnishment. I double the recipe so there are 18 - 20 scallops in the 9" pie plate that has oil (I use avocado oil) in the plate before adding the scallops to bake. Additionally not everyone likes the heat of jalapenos, so before the mozzarella and pork rinds are sprinkled on top I place a toothpick through the top center of the scallops that will have jalapeno topping, sprinkle on the cheese and crushed pork rinds. Then I slide a jalapeno slice over the toothpick and then remove the toothpick before placing it in the oven for the final 8-10 minutes baking.

That's what I did! Worked perfectly.

You could try some almond flour and a little nutritional yeast.

Maybe small ramekins? Or just bake the scallops together in one big baking dish and sprinkle the topping on.

Thanks for the include.

You're welcome! Happy to hear they were a hit. 🙂