What a simple recipe this is, and because you can broil the scallops in just a couple of minutes, you can rustle this up so fast. We are going to be using sea scallops in their shells to make this recipe, along with cheese, parsley, breadcrumbs, and a splash of white wine. These are great served as an appetizer before the main dish.
Preparing fresh scallops is simple. Once you have prized the shells open with an oyster shucking knife, you can separate the shell and meat. Discard the frill and stomach sac and any other bits you see in there, then you can add your toppings and broil the scallops. They will be done in a couple of minutes. Serve them hot, still in the shells for an elegant presentation, perhaps with some salad leaves on the plate for garnish.
We are using white wine, cheese and breadcrumbs here, but you can adapt the recipe however you wish. Some people like to use white wine and breadcrumbs only, while some might just add chili powder, salt and black pepper. We like to add the wine and parsley for flavor along with the breadcrumbs because they add crunch and turn golden brown for an attractive look. Feel free to tweak the ingredients though, depending what you have in the refrigerator. You can swap the mozzarella for cheddar if you like, or another type of cheese.
- 12 fresh sea scallops in their shells
- ¼ cup dry white wine
- ¼ cup extra-virgin olive oil
- 2 tablespoons shredded mozzarella
- ½ bunch finely chopped parsley
- 2 tablespoons lightly toasted, fresh breadcrumbs
- Salt and black pepper, to taste
- Open each scallop using a shucking knife and prize it open at the hinge.
- Turn the scallops over.
- Run a fileting knife over the flat side of the shells to release the scallops.
- Open the scallops fully and use a spoon to pull the meat off the shell.
- Pull off the frill and discard that along with the black stomach sac.
- Discard the top half of the shell too.
- Rinse the scallops well under running water.
- Return each one to its half-shell.
- Preheat the broiler.
- Sprinkle some salt and black pepper on to each scallop.
- Drizzle some wine into each one followed by the oil.
- Add the mozzarella, parsley and finally the breadcrumbs.
- Arrange the shells in an ovenproof dish.
- Broil for 1½ to 2 minutes or until golden brown.
Scallops make a great appetizer, especially if you cook them in their shells for an elegant presentation. In this recipe we are teaming the shellfish with white wine, cheese, breadcrumbs and parsley. They are then broiled for a couple of minutes and then served hot. These scallops offer a wonderful flavor and texture, and they are so easy to prepare. Garnish the dish with some micro-greens or even a couple of parsley sprigs, and serve these right away while they are still hot from the broiler. This recipe is easy to double or triple if you are feeding a crowd.
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