Venetian-style scallops

Venetian-style scallops

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(2 ratings)

Cook: 35 mins

More effort

Serves 4 as a starter
A quick but impressive starter of plump scallops scattered with toasted breadcrumbs

Nutrition and extra info

Nutrition: per serving

  • kcal290
  • fat18g
  • saturates3g
  • carbs14g
  • sugars0g
  • fibre0g
  • protein19g
  • salt0.6g
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Ingredients

  • 12 large fresh scallop, separated from their shells (ask your fishmonger to do this for you)
    Scallops

    Scallop

    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

  • 4 concave scallop shells, as serving dishes
    Scallops

    Scallop

    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

  • 3 slices day-old white bread
  • 6 tbsp extra-virgin olive oil
  • large handful fresh finely chopped flatleaf parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 garlic clove, finely chopped
  • juice of a lemon, plus wedges to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Rinse the scallops in cold water then pat dry with kitchen paper. With scissors, snip off the corals (the orange part) as closely as you can to the plump white scallop, and reserve. Scrub the scallop shells thoroughly and dry them.

  2. Remove the crusts from the bread and discard. Break the bread into smallish pieces, then pulse in the food processor to make into fine breadcrumbs. Tip into a large non-stick frying pan and toast the breadcrumbs over a moderate heat, stirring every now and then. When they are evenly browned, set aside.

  3. Brush any crumbs from the pan with kitchen paper then add the olive oil. When hot, add the scallops but not the corals. Fry over a moderate heat for 3 minutes on each side, then add the corals, chopped parsley and garlic and fry a further minute. If you have shelled your own scallops and saved some of their sweet juice, strain it through muslin to remove any sand then add it to the pan now and let it bubble over a high heat. Season to taste with salt and pepper, add the lemon juice and mix well.

  4. Spoon three scallops and their corals with some of the pan juices onto each of the cleaned shells, then scatter with the dry toasted breadcrumbs. Serve with the lemon wedges.

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Comments (4)

ninamart's picture

This recipe is not by Ainsley. It is by Carmelita Caruana, It was pubclished, word for word as above, in the BBC Good Food Magazine of June 2002 in the three part series "Carmelita's Authentic Italian Cookery" on page 70.

ninamart's picture

This recipe is not by Ainsley. It is by Cramelita Caruana, It was punclished, word for word as above, in the BBC Good Food Magazine of June 2002 in the thrre part series "Carmelita's Authentic Italian Cookery" on page 70.

camckee19's picture

Simply delicious & pretty easy to do!

ancarebeca's picture
5

We added a dash of white wine as well

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