Scallops always feel like a classy ingredients, but I was scared of them after watching too many episodes of Hell's Kitchen with Gordon Ramsay. Turns...
If you've got a yen for seafood, but are looking for a new fish and a new angle, look no further than Mamablip's Scallop Gratin recipe.
A classic from the northern Veneto region, if until now your preparation recipes for Scallops was limited to a simple searing, then Mamablip's Venetian Scallop recipe is perfect for you.
Combining a lovely pairing of freshly grated breadcrumbs (use up your stale Italian bread by whizzing up fresh breadcrumbs and free up some pantry space!) with warming brandy and zesty garlic, you're going to love this classic italian recipe for fresh scallops.
If you've enjoyed this seafood dish and are already thinking about your next fish-based meal, give the Mamablip Main Course Recipe Index a glance for more excellent dining and cooking inspiration.
Curious about what to pair wine-wise with seafood? Head over to the Mamablip Wine Selections area and learn all about our favorite wine producers and the perfect wines for all of your food and wine pairings!
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for 6 servings
Finely dice the garlic, set into a medium mixing bowl.
Finely dice the parsley, add to the bowl with the garlic.
Add freshly grated breadcrumbs to the bowl, adjust to taste with salt and pepper.
Set aside until fish is cleaned and ready to be filled.
Remove the scallops from their shells, and clean both the scallops and shells well.
Pour some brandy over the shells to flavor the insides, and cover any remaining fishy smell that might linger.
Prepare a baking sheet by lining with aluminum foil.
Replace the scallops into the shells, place onto prepared baking tray.
Cover with the breadcrumb blend, and add a generous tablespoon of olive oil on top.
Preheat the oven to 200. Once heated, add the scallops and allow to bake for between 15-20 minutes.
You can check doneness by inserting a toothpick into the middle - if it enters the fish easily, then the scallop has completed baking time.
The color should also be golden brown without seeming to be overly dry - this is why it's important to cover the fish well with the breadcrumb mixture and add at least 1 tbsp of olive oil to each shell.
Sue Monday 1st of March 2021
Scallops always feel like a classy ingredients, but I was scared of them after watching too many episodes of Hell's Kitchen with Gordon Ramsay. Turns out they're amazing and really not that difficulty to make!