Tender scallops grilled with a breadcrumb topping mixed with sharp cheese, thyme and jamón.
- 16 scallops with roe in half shells
- 3 tbsp dry white wine
- 1 garlic clove, minced
- 2 tsp freshly squeezed lemon juice
- pinch of sea salt flakes and white pepper
- 25 g (1 oz) freshly blitzed fine breadcrumbs
- 4 slices jamón or prosciutto, thinly sliced and finely chopped
- 2 tsp grated Mahón reserva or parmesan
- 1 tsp finely chopped thyme leaves
- zest of ¼ lemon, plus lemon wedges to serve
- 2 tbsp extra-virgin olive oil
- pinch of freshly ground black pepper
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.
- Preheat the grill (broiler) to medium–high.
- Place the scallop shells on a large baking tray.
- In a small bowl, combine the white wine, garlic, lemon juice and salt and white pepper. Spoon ½ teaspoon of the mixture into each shell.
- Combine the remaining ingredients in a separate bowl, then scatter the mixture over each scallop. Place the scallops under the grill at least 10 cm (4 in) away from the heat and grill for 6–8 minutes, until the scallops have shrunk a little and the crumbs are golden and toasted.
- Transfer to a serving platter and serve with lemon wedges on the side.
Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99