Gratinated scallops are a perfect appetizer for holidays: a delicate and fragrant breading flavored with thyme, marjoram and parsley enriches these refined seafood, a delicious alternative to the more common gratin mussels. In anticipation of Christmas Eve dinner or lunch, gratinated scallops will be a perfect dish to serve to your guests, an easy and tasty recipe at the same time, also ideal as a last-minute appetizer. You just need to make sure that the breading is moist enough and to choose the most meaty scallops…the oven will take care of the rest, so you can focus on the last details of the table setting! Let the party begin!
100g Bread Crumbs
Black Pepper, to taste
Salt, to taste
40g Extra Virgin Olive Oil
1 Lemon Zest
Parsley, to taste
Thyme, to taste
Marjoram, to taste
Calories: 263 per serving
Difficulty: Very Easy
Preparation: 15 min
Cooking: 15 min
1. To make gratinated scallops, start with the breading: take the bread crumbs, removing the crust (you can make crispy croutons with the crust you removed); cut the bread into cubes.
2. Put the bread cubes in a mixer, add the oil, salt and pepper to taste.
3. Add the herbs: parsley, marjoram, thyme, and finally grate the lemon zest.
4. Blend until you get the breading, with these doses your breading will be moist enough, so that the result is tasty and not too dry.
5. Take the scallops, place them on a baking sheet, with the shell facing the bottom so that you can stuff the scallops with the breading you obtained.
6. Once distributed, bake them in a preheated ventilated oven at 190 ° for about 15 minutes, or as soon as an inviting crust has formed.
7. Your gratinated scallops are ready to be served!
It is preferable to consume the gratinated scallops shortly after preparation, still hot. They can be stored for 1 day in the refrigerator in an airtight container.
Freezing is not recommended.
Lemon and herbs are perfect for breading, but you can also vary: for example, a winning combination, removing the lemon zest, is pistachios and cherry tomatoes!