Grated scallops are a perfect appetizer for the holidays: a delicate and fragrant breading flavored with thyme, marjoram and parsley, a delicious alternative to the more common mussels.
Grated scallops are easy to make even at the last minute. You think about making the breading moist at the right point and choosing the most meaty scallops… the rest will be cooked in the oven, so you can dedicate yourself to the last details of the table to be set! And let the party begin!
Ingredients
- Scallops 8
- Bread crumbs 100 g
- Black pepper to taste
- Salt up to taste
- Extra virgin olive oil 40 g
- Lemon zest 1
- Parsley to taste
- Thyme to taste
- Marjoram to taste
How to prepare scallops
To make the scallops, first, remove the breadcrumbs by removing the crust (you can make crispy croutons with the crust you have removed); cut the crumb into cubes. Transfer it to a mixer; add the oil, salt and pepper to taste, add the aromatic herbs, parsley, marjoram, thyme, and finally grate the lemon zest.
Blend and you will get the batter; with these doses your batter will be moist at the right point, so that the result is tasty and does not remain too dry.
Take the scallops, place them on a dripping pan, with the shell facing the base in order to stuff the scallops with the batter obtained.
Once distributed, bake them in a preheated ventilated oven at 190 ° for about 15 minutes or as soon as an inviting crust has been created. Your gratin scallops are ready to be served!
Storage
It is preferable to consume the scallops au gratin shortly after having prepared them, while still hot. They can be stored for 1 day in the fridge in an airtight container.
Gordon Ramsay Scallops Recipe
Equipment
- Oven
Ingredients
- Scallops 8
- Bread crumbs 100 g
- Black pepper to taste
- Salt up to taste
- Extra virgin olive oil 40 g
- Lemon zest 1
- Parsley to taste
- Thyme to taste
- Marjoram to taste
Instructions
- To make the scallops, first, remove the breadcrumbs by removing the crust (you can make crispy croutons with the crust you have removed); cut the crumb into cubes. Transfer it to a mixer; add the oil, salt and pepperto taste, add the aromatic herbs, parsley, marjoram, thyme, and finally gratethe lemon zest.
- Blend and you will get the batter; with these doses your batter will be moist at the right point, so that the result is tasty and does notremain too dry.
- Take the scallops, place them on a dripping pan, with the shell facing the base in order to stuff the scallops with the batter obtained.
- Once distributed, bake them in a preheated ventilated ovenat 190 ° for about 15 minutes or as soon as an inviting crust has been created.Your gratin scallops are ready to be served!
