SPQR's Oven-baked Scallops
Photography by Sarah Tuck.
This dish was introduced by SPQR's chef Giovanni Pisu, who hails from Sardinia. It is a crowd favourite and very simple to make. Perfect for those lazy Sunday afternoons when you feel like just kicking back. A dry white wine goes best with this dish.
Serves: 4
INGREDIENTS
Herb and butter mix
2 tablespoons each chopped mint, basil and Italian parsley
1 garlic clove, finely chopped
100g butter, softened
¾ cup breadcrumbs (made from day-old bread)
To assemble
12 scallops, plus shells for serving
brandy, for drizzling
¼ cup parmesan powder
200g rock salt
lemon wedges and extra virgin olive oil to garnish
METHOD
Place all ingredients for the herb and butter mix in a food processor and mix until well combined. Store in an airtight container until ready to use.
Preheat the oven to 200°C.
Lay the scallop shells on a baking tray. Place one fresh scallop in each shell. Put 1 teaspoon of herb and butter mix on each scallop. Drizzle scallops with brandy and add a light sprinkle of Parmesan powder to each shell. Bake in oven for 8 minutes.
Place a portion of rock salt in the centre of each plate, spreading outwards. Remove the scallops from the oven and arrange the shells on top of the salt. Garnish each dish with a wedge of lemon and drizzle with olive oil.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!