APPETIZERS RECIPES
Baked Scallops
Baked scallops are a simple recipe with a delicate flavor, an exemplar for refined appetizers. Best served with a fresh glass of Cipriani Rosé, which harmoniously enhance each other’s flavors.
Considered a precious and sophisticated delicacy, scallops are a classic of the Venetian culinary tradition that bring the unmistakable taste of the sea to your table.
Difficulty
Easy
Prep Time
20 minutes
Cooking Time
15 minutes
Servings
4 people
INGREDIENTS
The baked scallops recipe requires one main ingredient, the scallops, and a few other ingredients for flavor. For 4 people you will need:
8 scallops
5 tablespoons of grated Grana Padano DOP
Butter, to taste
A small glass of white wine
Salt, to taste
Black and Pink pepper, to taste
Rosemary, to taste
BAKED SCALLOPS RECIPE
For an excellent outcome it is important to carefully select and clean the scallops. Additional information on choosing and cleaning scallops can be found in the in the following paragraphs. Now, it is time to get to the heart of the recipe.
First, preheat the oven to 360° F and proceed to preparing the seasoning. Grind together salt, black pepper, pink pepper and rosemary with the help of a grinder or pepper mill. Evenly distribute the ground seasoning over each scallop.
After seasoning the scallops, add a thin slice of butter and a sprinkling of Grana Padano DOP.
Add a dash of white wine and the scallops are ready to be put in the heated oven. It will take approximately 15 minutes to brown the scallops.
THE BAKED SCALLOPS ARE NOW READY TO BE ENJOYED WITH A FRESH GLASS OF CIPRIANI ROSÉ OR CIPRIANI PROSECCO DOC BRUT.
HOW TO CHOOSE SCALLOPS: FRESHNESS AND QUALITY
A recipe with so few ingredients requires that they be of excellent quality. Those who wish to experiment with the preparation of scallops must first carefully select the shellfish. Quality scallops should have a minimum diameter of 10 cm and must be alive. For this reason, you must carefully observe that the shell is closed tightly, a sign that the clam inside is still alive. Once opened, the “meat” of the scallop should be clearly divided into the nut, which should be candid white, and the coral, which should be bright orange.
By following this advice, the selected product will be fresh and ideal for the preparation of this recipe.
CLEANING SCALLOPS
After an accurate selection of scallops, the next step is cleaning them. This step also requires precision. First of all, it is necessary to wash the scallops under running water and to brush their shells with a hard bristle brush in order to remove any impurities. Then, with the help of a knife, it is necessary to open the scallops and remove the black filament inside. Once rinsed again, the scallops are ready to be prepared according to the traditional Venetian recipe.