The easiest way to prepare scallops is to top them with breadcrumbs, herbs lemon zest and a good nob of butter.
- 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
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.
Serves 4 as a starter.
- 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