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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!