Venetian scallops au gratin

16 Scallops (Saint James' shell)
1 Sprig of parsley
1 Clove garlic
4-5 tbsp Breadcrumbs
2 tbsp Grated Padano or parmesan
Extra virgin olive oil
Pepper
Salt

The simplicity of the recipe of scallops gratin is enriched by the strong taste of garlic in this preparation easy, fast and really good. To try.

Clean up the shellfish. Rinse 8 scallops under a jet of cold running water, brushing them with a hard bristle brush, then dry.

Rinse the mollusks well and put them to dry on sheets of paper towels kitchen overlapping.

Prepare the dressing. Rinse and dry the parsley leaves, then chop them together with the clove of garlic peeled. Pour into a bowl add the breadcrumbs, grated Padano grit, salt, and pepper, and mix well.



Distribute 2 nuts and 2 scallop corals for each of the 8 shells, then sprinkle with breadcrumbs and spray with a drizzle of extra virgin olive oil.

Bake the scallops. Place the shells on a plate, lined with a sheet of baking paper or aluminum, and bake in the oven already hot at 356 ºF for about 15 minutes, until the shellfish are golden.

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