- Meat, Fish & Veggies
- Starters
A delicious scallop starter to prepare with a twist thanks to the ginger.
Serves 4, Preparation 10 minutes, Cooking 15 minutes
- 12 scallops (at least n° 3 per person)
- A bunch of fresh parsley, chopped
- Fresh ginger or the dry one, half teaspoon
- Breadcrumbs, about 50 g
- Salt and black pepper, to taste
- Lemon zest, to taste
- EVOO – Extra Virgin Olive Oil, to taste
Method
Preheat the oven to 180 C / 350 F / Gas 4.
Rinse the scallops and gently remove them from their shells.
In a bowl add breadcrumbs, chopped parsley, a pinch of salt and pepper, both lemon and ginger zest, a tablespoon of olive oil and mix. Set aside a bit of grated lemon zest for garnishing.
Tip: don’t overdo with ginger, use just a pinch of it otherwise you’ll risk that it will overwhelm scallops’ flavour.
Fill each scallop with the mixture by pressing it well to them with your fingers, a drizzle of oil on top before baking and in the preheated oven about 10 minutes.
(9 votes, average: 4.89 out of 5)
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