Scallop baked in its own shell with marinara sauce. The heat concentrates the juices and creates a golden crust that contrasts with the tender meat.
Ingredients
Serves 4 (1 scallop per person as a starter)
- 4 Salimar half-shell IQF scallops
- 1 medium onion
- 1 small green pepper
- 2 ripe tomatoes (or 200 g crushed tomato)
- 2 garlic cloves
- 100 ml white wine
- 4 tablespoons olive oil
- Breadcrumbs for gratin
- Salt and sweet smoked paprika
Method
1. Defrost correctly
Half-shell scallops need slow defrosting: 8-12 hours in the fridge. Before cooking, drain any liquid they have released and pat dry.
2. Marinara sauce
In a pan over medium heat, soften the finely chopped onion in olive oil for 8 minutes. Add the garlic and finely chopped green pepper. Cook for 5 more minutes. Add the peeled and deseeded tomato, chopped. Add the wine. Cook over medium-low heat for 15 minutes until the sauce reduces and concentrates. Season with salt and a pinch of paprika.
3. Assemble the scallops
Preheat the oven to 200°C with the grill on. Arrange the scallops in their shells in a roasting dish. Place a generous tablespoon of marinara sauce on each scallop. Sprinkle breadcrumbs over the top.
4. Grill
Bake for 8-10 minutes until the breadcrumbs are golden and the sauce is bubbling at the edges of the shell. The scallop is ready when the meat has changed from translucent to opaque.
5. Serve
Serve immediately in the shell. The shell is both vessel and presentation.
Cook's notes
Scallop handles excess heat badly: it becomes rubbery and loses the iodised flavour that makes it unique. Oven time is a guide — it depends on the size of the piece. A properly cooked scallop has a slightly translucent centre; that is the point.