Looking for an appetizer that appeals to the senses? Try the scallops with breadcrumbs, a variation upon a Galician recipe from the Casa Moro cookbook.
Baking scallops in their own shells makes sense, as the shells serve as little baking dishes for each one. For a sustainable option select Pacific off bottom farmed scallops.
- 1 ¼ cup white breadcrumbs
- 4 tbsp olive oil
- 4 cloves garlic, finely chopped
- 6 tbsp roughly chopped fresh flat-leaf parsley
- 2 tbsp fresh oregano
- 12 scallops, cleaned and halved
- 8 scallop shells, if possible
- 8 tbsp fino sherry or white wine
- ¼ cup butter, cut into 8 pieces
- sea salt and black pepper
Preheat Oven to 350°F
Spread the breadcrumbs out on a baking tray, drizzle roughly with 2 tablespoons of olive oil and lightly toss. Place in the middle of the oven for 15-20 minutes or until the crumbs have more of less dried out and are slightly golden. Transfer to a mixing bowl and allow to cool. Now add the chopped garlic, parsley and oregano, and season with salt and pepper.
Turn the oven up to 450°F
To cook the scallops, season with a little salt and place three halves in each shell of all in an oven proof dish. Sprinkle the fino sherry over the scallops, then place a knob of butter on each one. Scatter the breadcrumb mixture on top until most of the scallops are covered. Drizzle on the remaining oil and place in the oven for 10-15 minutes until the scallops are just cooked. Serve with braised or blanched spinach dressed with lemon and oil, or some green beans, and a glass of chilled fino.
For more on sustainable seafood choices, please refer to the SeaChoice website.
Recipe adapted from: Casa Moro by Sam and Sam Clark