Original Italian recipes: Gratinated Scallops with Dried Apricots
Original Italian recipes: Gratinated Scallops with Dried Apricots
Scallops can be found throughout the year but it is from May to August that their meat is most appreciated. The recipe for scallops au gratin I propose is different from the usual, very tasty and well suited for your seafood dinners in special occasions, Holiday season included. Its doses and preparation make this recipe ideal as antipasto (starter).
300 grams of scallops, shelled
80 grams of dehydrated apricots, stoned
2 tablespoons of dry bread crumbs
2 tablespoons of freeze-dried chives
2 spearmint, leaves
30 grams of extra virgin olive oil (EVO)
1 dash of table salt
Buy 8 scallops and remove them from their shell. Clean and chop peppermint leaves. Put 20 g olive oil and scallops in a non-stick frying pan. Cook on both sides on very low heat, 2 minutes. Just before turning off the stove, add chives and peppermint too. Season to taste with salt and stir. Let all cool.
Preheat oven to 180°C (350°F). Grease a baking pan with remaining olive oil. Remove scallops from the pan; mix plain dried breadcrumbs with cooking juice. Dip scallops and apricots into this mixture and let it stick to them completely and abundantly. Thread a scallop, an apricot and continue alternating your ingredients. Grill, 4 to 5 minutes.
Serve your scallop skewers hot.
Source: expo2015.org
