Hi everyone! I hope you had a nice week (at least we finally had some sunny days here in IOWA).
Today I would like to share with you my recipe for baked scallops au gratin (Cape Sante gratinate). Maybe some of you don’t know that in Italy (and in other parts of Europe for sure) scallops are sold at fish markets still in their shells and in all their parts (not only the “abductor muscle”, the white meaty part but also the orange “coral”), and even when you go to eat sea food in Italian restaurants, scallops are always served in their shells and with their orange part (the roe or coral) still attached. I’ve surfed on the web to try to find out the reasons why scallops in the Mid West are sold only out of their shells and without the roe, and some are economical (is much cheaper to commercialize scallops without their shells and inflated with water) and others are apparently for safety reasons. Anyway, in my opinion whole fresh scallops in their shell is something that should absolutely be tried at least once in life, because the taste is much better and intense (the roe is delicious, in taste it is very similar to the scallop muscle itself, only a bit more briny; which to some, is a major bonus) and because – and I think you could agree with me – they look much more appealing!
By the way, you all know I live in the USA, so, to overcome my problem (sea scallops without the shell) I bought the shells online and prepared my scallops the Italian way. Once again you will forgive me if the quantities of ingredients I will provide are just merely indicative because this recipe is one of those where I always eyeball the ingredients. Remember to rinse your scallops and pat them dry with a paper towel before to place them in the shells. Preparing them will take just few minutes and baking time is approximately 20-30 minutes. It’s the perfect appetizer for impressing your guests, or for a romantic dinner (don’t forget their aphrodisiac attributes).
INGREDIENTS FOR 12 SCALLOPS (4 servings)
12 scallop’s shells
12 fresh scallops washed and patted dry
fresh parsley finely chopped
about 2 oz. (150 ml.) extravergin olive oil
2-3 tbs. Brandy or Cognac
sea salt to tast
about 2/3 tbs. plain crumble bread
powdered garlic to taste (optional)
lemon slices for decoration
Rinse you fresh scallops and pat them dry with a paper towel. Arrange the shells in a big (or two smalls) oven sheet and place the mollusks in the “corner” of each shell (this way the dressing you are about to add, will cover completely the scallops).
Prepare the dressing: in a 8 oz. sized bowl mix 2 oz. (150 ml.) extravergin olive oil, 2-3 tbs. cognac (or brandy), 1 pinch sea salt, a couple tsp. finely chopped parsley, 1 pinch powdered garlic and – one at a time – two or three tbs. crumbled bread.
Cover the scallops with about two tbs. of the dressing and keep adding it until it’s all gone.Bake at 400 F. (200 C.) for about 20 to 30 minutes. Your scallops will be ready when the dressing starts to become golden and crispy.
Serve you scallops still hot with few lemon slices (some of your guests may like the idea of sprinkling few drops of lemon on top of their scallops) and don’t forget to warn about the temperature of the shells! They will be super hot!
LEARNT IT, MADE IT, LOVED IT!
TIPS: – some people panfry the scallops in butter or oil before baking them because apparently it gives it extra taste. In my humble opinion, if the scallops are really fresh, there is no need to add extra fat on them, they will be super tasty just baked!
– don’t try to speed up the baking process by heating the oven at more than 400 F. The excessive heat will burn the oil and the scallops will be ruined.
– Sea scallops can be a very nice appetizer but when I prepare them (my kids won’t touch them) for my husband and I, twelve are enough to fill up our bellies!
– The scallop dressing is absolutely delicious so when you serve them, don’t forget to leave on the table a big bread loaf… you’ll need the bread to clean up the shells! YUM!
– The shells I bought are dishwasher proof, so I can wash and reuse them each time!
Tell me, have you ever eaten scallops in their shells? with or without coral ?
How did you like it the most?
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