Seafood plays a central role in Venetian cuisine, such as with this traditional snack or cichèti.
- 25 g (⅓ cup) stale breadcrumbs
- 1 lemon, zested, cut into wedges
- 1 garlic clove, crushed
- 2 tsp grated parmesan
- ¼ cup flat-leaf parsley, very finely chopped
- 2 tbsp olive oil, plus extra, to serve
- 12 scallops, on the half shell, without roe
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.
Drink match 2012 SC Pannell Bianco, McLaren Vale, SA ($22)
Combine breadcrumbs, lemon zest, garlic, parmesan, parsley and 2 tablespoons of olive oil in a bowl. Season with salt and pepper.
Preheat an oven grill to medium-high. Scatter breadcrumb mixture over scallops and place on a tray. Place under grill for 5 minutes or until just cooked. Drizzle with extra oil and serve with lemon wedges.
Photography Chris Chen. Food preparation Phoebe Wood. Styling Berni Smithies. Drinks suggestion Dan Coward.
As seen in Feast magazine, April 2014, Issue 30.