A chic starter without being too demanding to prepare and with a slightly spicy twist thanks to the ginger.
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
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.