Directions
Baked Scallops are classic seafood, a good recipe for all seasons. They are simply perfect, the ideal ingredient in the kitchen, casual but refined at the same time: when you don’t know what to do or when you want to prepare something tasty and stylish, scallops come into play.
Remember this recipe for scallops au gratin because it will come in handy on a thousand occasions: if you don’t know what to do for dinner or if guests suddenly turn up, it’s the perfect dish. Quick and easy to do, not to mention that you can prepare it in advance and then reheat the scallops if you want to gain time.
This recipe is one of the simplest that a cooking enthusiast can make. There is nothing complicated in preparing scallops au gratin with bread and Parmesan. The fact remains that they are a real delicacy, a buttery, sweet, and salty dish that goes perfectly with rocky, savory, and fragrant wines such as Vermentino, Pignoletto, Fiano di Avellino and Ribolla Gialla. You are spoiled for choice since sparkling wines, Champagne, and prosecco are also welcome.
As the only advice for a perfect and even tastier recipe, never forget the garlic and lemon peel in the breading and be careful not to overcook the scallops; otherwise, they become stringy, and their delicate taste fades.
Ingredients for the scallops au gratin with bread and Parmesan
4 servings
20 shelled scallops
250 grams of breadcrumbs
100 grams of Parmesan
3 grams of salt
5 grams of pepper
50 grams of chopped parsley
3 cloves of garlic
peel and juice of 1 lemon, only from untreated and organic lemons
35 grams of extra virgin olive oil
How to prepare baked scallops au gratin with bread, garlic, and Parmesan
Wash the scallops by removing them from their shells and being careful to remove any residual sand.
Wash, chop and mix all the ingredients for the breading and dip in the scallops, sprinkling them well with the breading.
Cooking the scallops in the oven
Turn on the oven fire to 180 degrees.
Spread some parchment paper on a plate and place the scallops, careful not to let the breading slip off.
Dress with a drizzle of good olive oil and bake.
In 15 minutes, they will be ready.
Scallops au gratin with bread and Parmigiano Reggiano. Recipe with photos and wine.If they are not perfectly au gratin, grill 1 more minute, and then serve immediately!
What wine to pair with scallops au gratin with bread and Parmigiano Reggiano?
A savory and sharp white, it was said, but which one? Let’s explore the Ciarla Riesling by Fondo San Giuseppe. Flowers, flavor, and roundness for a wine that glides like silk on the mouth, following the sweet taste of the scallops and, not indifferent, has an incredible price! Timorasso and Verdicchio if you prefer a still wine. Oltrepò Pavese, Champagne, and Franciacorta if you want to combine a rocky sparkling wine to make an unforgettable combination.
If you prefer to combine a cocktail, the Mojito is particularly suitable for cutting the sweetness of scallops with grace and sensuality.
