Done and dusted in less than 10 minutes, these scallops topped with garlic, parsley and chilli breadcrumbs makes for an entrée of simple perfection. Food Safari Water
- 4 live scallops
- 1 garlic clove, finely chopped
- 1 small red chilli, finely chopped
- ½ bunch flat-leaf parsley, leaves picked and roughly chopped
- 30 g (¼ cup) dried breadcrumbs
- 60 ml (¼ cup) extra virgin olive oil
- 1 tbsp finely grated parmesan
- Lemon wedges, to serve
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 oven to the hottest setting possible.
Use a small sharp knife to prise open the scallop. Cut along the surface of the flat shell – this will release the scallop. Remove the flat shell. Cut the body of the scallop to separate it from the shell. Remove the mantle, gills and intestines – you want just the muscle and coral to remain. Also, remove the side muscle which sits on the opposite side of the scallop to the coral. Place the scallops in the shells on a baking tray.
Combine all the other ingredients in a small bowl– be generous with olive oil, the mixture should be quite wet. Cover each scallop with some of this mixture and bake for 2 minutes or until just golden.
Squeeze a little lemon over before serving.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Belinda So.