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 #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.