The gratinated scallops are excellent both as an appetizer and as a main seafood dish, simple and refined for special occasions. Scallops or Saint Jacques shells are a bivalve mollusk, rich in minerals, with a delicate flavor. The name holy cape refers to the cloak of the pilgrims of Santiago de Compostela, on which a shell was depicted. In this easy and quick recipe, they are cooked with breadcrumbs, chopped parsley, lemon zest, extra virgin olive oil, salt, and pepper and are baked au gratin in the oven.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Oven
- Cuisine: Fish
- Seasonality: All seasons
Ingredients
- 4 scallops (small, frozen)
- 1 lemon
- to taste breadcrumbs
- to taste parsley
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Paper towel
- Bowl
- Spoon
- Knife
- Grater
- 4 Scallop shells
- Baking sheet
Preparation
To prepare the gratinated scallops…
After defrosting them, pat them dry with paper towels or a cloth.
In a bowl, place the scallops, add the breadcrumbs, fresh chopped parsley, grated lemon zest, extra virgin olive oil, salt, pepper, and mix with a spoon.
Then take the shells, place more breadcrumbs in the center of each, and place the seasoned scallop on top.
Place the shells on a baking sheet and bake in a preheated oven at 350 degrees Fahrenheit for about 10 minutes in fan mode. Serve them hot and golden on the surface.
