SPQR's Oven-baked Scallops
Photography Sarah Tuck.
This dish was introduced by SPQR's chef Giovanni Pisu, who hails from Sardinia. It is a crowd favourite and very simple to make. Perfect for those lazy Sunday afternoons when you feel like just kicking back. A dry white wine goes best with this dish.
Serves: 4
INGREDIENTS
Herb and butter mix
2 tablespoons each chopped mint, basil and Italian parsley
1 garlic clove, finely chopped
100g butter, softened
¾ cup breadcrumbs (made from day-old bread)
To assemble
12 scallops, plus shells for serving
brandy, for drizzling
¼ cup parmesan powder
200g rock salt
lemon wedges and extra virgin olive oil to garnish
METHOD
Place all ingredients for the herb and butter mix in a food processor and mix until well combined. Store in an airtight container until ready to use.
Preheat the oven to 200°C.
Lay the scallop shells on a baking tray. Place one fresh scallop in each shell. Put 1 teaspoon of herb and butter mix on each scallop. Drizzle scallops with brandy and add a light sprinkle of Parmesan powder to each shell. Bake in oven for 8 minutes.
Place a portion of rock salt in the centre of each plate, spreading outwards. Remove the scallops from the oven and arrange the shells on top of the salt. Garnish each dish with a wedge of lemon and drizzle with olive oil.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.