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.

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