serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 36 small or 24 large scallops, ideally with the orange roe attached
- 12 scallop shells
- 1 clove garlic, finely chopped
- 3–4 tbsp finely chopped flat-leaf parsley
- 35 g (1¼ oz/⅓ cup) dried breadcrumbs
- 50 g (1¾ oz) butter, at room temperature
- finely grated zest of 1 lemon
- sea salt
Serves 4 as a starter.
Instructions
- Preheat the oven to 220°C (430°F). Line a large baking tray with baking paper.
- Wash the scallops and shells and pat dry. Arrange three small or two large scallops on each of the shells.
- Mix together the garlic, parsley and breadcrumbs in a small bowl. Sprinkle the mixture over the scallops, then top evenly with butter.
- Place them on the prepared tray and bake for 10 minutes until just firm and the breadcrumb topping is golden. Scatter on the lemon zest and sea salt to taste and serve immediately.
Recipe and images from Adriatico by Paola Bacchia, Smith Street Books, RRP $55.00
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
