Recipe Ginger-Lemon Flavoured Baked Scallops

[MypinchofItaly]

Serves 4, Preparation 10 minutes, Cooking 15 minutes

• 12 scallops (at least n° 3 per person)
• A bunch of fresh parsley
• Fresh ginger or the dry one, half teaspoon
• Breadcrumbs, about 50 g
• Salt and black pepper, to taste
• EVOO – Extra Virgin Olive Oil, to taste

Method

Preheat the oven to 180 C.

Rinse the scallops and gently remove them from their shells, drying them a little with kitchen paper.

Wash, dry and chop parsley.

Grate both lemon zest and ginger, set aside.

In a bowl add breadcrumbs, chopped parsley, a pinch of salt and pepper, grated lemon zest and ginger, oil, a little 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 oven for 10 minutes to 180 C.

 

[epicuric]

Wow! I always marvel at how Italians seem to have nailed the art of making fabulous dishes using only a handful of simple ingredients whilst the rest of the world is chasing its tail trying to make things unnecessarily complicated. May I please borrow this recipe for lunch today?

 

[MypinchofItaly]

Wow! I always marvel at how Italians seem to have nailed the art of making fabulous dishes using only a handful of simple ingredients whilst the rest of the world is chasing its tail trying to make things unnecessarily complicated. May I please borrow this recipe for lunch today?

Thank you

Basically Italian cuisine is simple, not too much ingredients but only the right ones to enrich taste and not to cover it.. my heart cries every time I see kilos of useless tomato sauce or cheese on Italian dishes..

Sure! You can borrow this recipe, but can you take me back the shells?