Venetian Dishes
scallops, scallops au gratin, fish, fish appetizers, fish au gratin, easy fish recipes

Scallops au gratin

  • Portions: 4
  • Time: 30 min.
  • Difficulty: Low
  • Ingredients
  • Half shelled scallops, cleaned, 8
  • Extra virgin olive oil
  • White wine, 8 tsp
  • Sliced Tuscan type bread, 4
  • Parsley, 1 sprig
  • Grated lemon peel, 1 tsp
  • Salt, freshly ground black pepper
  • Garlic, 1 small clove
And so today Lent begins.

You will probably agree with me that we have been living in a sort of Lent for two years, since Covid has morally and physically deprived us of the joys of conviviality, has closed the borders to travel, has forced us to save because opportunities to spend we had a few.
And now that we see the light at the bottom of the virus, we don't need a war...
I haven't talked about it on social media, there is already a lot of talk: my voice and my opinion are certainly useless and then I firmly believe in "Do good things and be silent": I certainly do not ignore the problem, I literally live in front of an American military base, you understand that we are not calm and that the topic is quite felt.

And for those who believe, today begins a new period of abstinence of meat.
We have deprived ourselves of so much that this seems like a small thing, right?

So I want to give you a recipe of unique yet rich simplicity. A much loved mollusc, with firm and delicate meats, which love the scent of butter, garlic, parsley.
They love white wine, which I used to give them an aromatic sprinkle and then to accompany them: I chose a Lugana by Domini Veneti.
And suddenly giving up on meat doesn't seem that strong, right?
It all ends with a gratin that you will never abandon: you will use it for fish as for vegetables and you will not go back to breadcrumbs, I can already predict.
Turn on the oven to 180 degrees, so it heats up.

Remove the scallops from the half shell, wash them well, place them in a bowl and season with oil, salt and pepper, greasing them a little but evenly.

Place each scallop in its half shell and pour a teaspoon of white wine over each.

In a mixer combine:
the bread (you can deprive it of the crust, but I prefer to keep it and blend it finely),
lemon peel,
some salt and pepper
the clove of garlic (deprive it of the central core if you want it more digestible).
You will get soft and fragrant bread crumbs: divide it into 8 shells, covering everything well and not pressing.

Bake for about 20 minutes (check that it does not burn otherwise cover with foil) and serve hot.