How delicious oven-gratinated scallops are. They are usually served as an appetizer for holidays or dinners with guests. However, I often make them because everyone likes them and they always make me look good. The tempting crust that forms during cooking is a real delight and, if you try them, you’ll agree with me. They are also very easy and very quick to make. So let’s not waste any more time and go straight to the recipe. Do you agree with me?
Other scallop recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 13 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 8 gratinated scallops
In this recipe I used frozen scallops (without shells) that I moved from the freezer to the refrigerator the night before.
Scallop shells can be found for sale in many supermarkets. Once purchased, they can be used repeatedly. You can also find them online by clicking HERE.
- 8 scallops
- 3 oz (about 2/3 cup) breadcrumbs
- 1 clove garlic
- 2 tbsp grated Grana Padano (or Parmesan)
- 1 small bunch parsley
- brandy
- extra virgin olive oil
- salt
Tools
- Mezzaluna (herb chopper)
- 1 Bowl
- 8 Scallop shells
- 1 Baking pan
Preparation of the gratinated scallops
Peel the garlic clove, remove the central green sprout and finely chop it together with the parsley.
Transfer the chopped mixture to a bowl, add the breadcrumbs, the grated cheese, a generous pinch of salt and mix.
Then add a splash of brandy and 2 tbsp of olive oil and mix everything well.
Place the scallops in the shells, cover them with the prepared mixture and drizzle with a little oil.
Bake in a preheated conventional oven at 356°F for 10 minutes, then a few minutes under the broiler/grill function. When cooked, they should be nicely golden.
Serve the gratinated scallops immediately, piping hot. Enjoy! Paola
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