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Again, this recipe has my Venetian mother in law's culinary hand all over it. These scallops are so delicious, they never disappoint. I made them for Christmas dinner, but they are an elegant beginning to a New Year's Eve dinner, or any other culinary occasion. This recipe is simple and delectable. Large scallops are best, not the smaller bay scallops. I have used frozen on many occasions with great results, as long as they are defrosted completely prior to cooking.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 4 servings
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Ingredienti

Cost per serving $1.21 vedi dettagli

Istruzioni

  1. Fresh scallops in Venice are sold in their shells, so I keep these and use them to broil the scallops. Scallop shells can be bought at a kitchen store, or they can be broiled in any other oven proof vessel.
  2. Take each scallop which has been rinsed and dried, and coat it in olive oil. Then, roll the scallop in bread crumbs until thoroughly coated. Place each scallop in a shell, or other suitable cooking dish. Sprinkle each scallop with a generous amount of salt, some parmesan cheese, and a dash of fresh parsley. The scallops can be made ahead for a few hours and refridgerated at this point.
  3. Heat the oven to 500 degrees. When oven is hot, put the scallops in the oven about 5 inches from the top. Let them cook for about 10 minutes, then spritz them with Grand Marnier or cognac (optional). Put them back in the oven and turn on the broiler. Let the scallops cook another 5 minutes, depending on size, being sure to keep a close eye to avoid overcooking. Spritz again with Grand Marnier and put back in the oven a few more minutes. Check for doneness frequently. Scallops should have a nice golden color, and be slightly firm to the touch. Serve immediately. They will taste absolutely fabulous. ENJOY!! Buon Appetito!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 79g
Recipe makes 4 servings
Calories 279  
Calories from Fat 140 50%
Total Fat 15.87g 20%
Saturated Fat 2.65g 11%
Trans Fat 0.0g  
Cholesterol 12mg 4%
Sodium 285mg 12%
Potassium 153mg 4%
Total Carbs 20.24g 5%
Dietary Fiber 1.2g 4%
Sugars 1.7g 1%
Protein 9.6g 15%
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Commenti

  • Shawnna and Davide Busetti
    14 Maggio 2010
    Thank you Claudia. They are really tasty.BTW I really like your blog ! The pictures are really nice and the food looks amazing. We just started our blog and, I'm telling you, it's more work than we thought it would be !. Do you have any particular suggestion on how to promote it and getting more traffic? You seem to be very successful with that ! Thank you and we're looking forward to share some more goodies !
    • Claudia lamascolo
      13 Maggio 2010
      these look like a fabulous way to make scallops....amazing looking!
      1 risposta
    • John Spottiswood
      11 Maggio 2010
      Wow Shawnna, this recipe looks fantastic! What a beautiful presentation and recipe looks pretty simple. Adding to my "try soon" folder and will serve next time we have guests!

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