SPQR's Oven-baked Scallops

From issue #99, page 40. October, 2021
Photography Sarah Tuck.
    SPQR's Oven-baked Scallops

    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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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.