2.) Oven-baked Scallops on the Shell
Up and down the Italian coast, fish markets will often be adorned with scallops in their shells, courtesy of the vibrant fishing ports nearby. There is perhaps no better way to enjoy these scallops than on a menu right there on the coastline at one of the surrounding seafood restaurants. Invariably, you will see scallops still in the shell, having been baked that way with Italian pizzazz.
This recipe, inspired by a trip to Cinque Terra, was created by Italian-Australian chef and blogger Paola Bacchia.
Oven-Baked Scallops on the Shell
Ingredients:
- 12 scallops on the shell
- 2 cloves garlic, finely chopped
- handful parsley leaves, chopped
- 2 tablespoons breadcrumbs
- 50g butter
- zest of one lemon
- sea salt to taste
Methods:
- Preheat the oven to 240 degrees C (450 F) (alternatively place under a medium hot grill). Wash the scallops and shells and pat dry.
- In a bowl, mix the garlic, parsley, melted butter and breadcrumbs. Distribute mixture evenly on the scallops. Place them on an oven tray, making sure the shells are stable.
- Place in the oven and bake for 10-12 minutes (grilling might take a bit less) until just firm and the tops look golden. Scatter on some sea salt and the lemon zest just before serving.
