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🍽️ Crispy Baked Scallops

322 kcal · 30 min · 4 servings

Ingredients

• 12 scallops (in shell)
• 2 tbsp lemon juice
• 40 ml cognac
• 1 shallot
• 5 tbsp olive oil
• 2 garlic cloves
• 200 ml dry white wine
• salt
• pepper (from the mill)
• 1 pinch cayenne pepper
• 4 tbsp chopped parsley
• 3 tbsp breadcrumbs
• coarse salt

Instructions

1. 1. Rinse the scallops under running water.
2. 2. Use a small knife to cut along the shell edge to release the adductor muscle.
3. 3. Lift off the lid and carefully separate the meat from the shell.
4. 4. Remove the white meat and the orange roe (corail) from the gray edges.
5. 5. Rinse the meat thoroughly several times.
6. 6. Coat a fireproof dish or baking sheet with coarse salt.
7. 7. Place the bottom shell halves into the prepared dish.
8. 8. Cut the corail (roe) off the scallops.
9. 9. Drizzle the scallop meat with lemon juice.
10. 10. Chill the meat.
11. 11. Puree the corail with the cognac until smooth.
12. 12. Peel the shallot and chop it finely.
13. 13. Sauté the shallot in one tablespoon of olive oil in a pan until translucent.
14. 14. Peel the garlic and press it into the pan.
15. 15. Let the garlic sweat briefly.
16. 16. Add the pureed corail to the pan.
17. 17. Pour in the wine.
18. 18. Boil the sauce uncovered over high heat until reduced by half.
19. 19. Season the sauce with salt, pepper, and cayenne pepper.
20. 20. Mix parsley and breadcrumbs in a bowl.
21. 21. Place the scallop meat into the prepared shells.
22. 22. Halve large scallops if necessary.
23. 23. Distribute the sauce evenly over the scallops.
24. 24. Sprinkle everything with the breadcrumb-parsley mixture.
25. 25. Drizzle the scallops with the remaining olive oil.
26. 26. Preheat the oven to 200 degrees.
27. 27. Place the dish on the middle rack in the oven.
28. 28. Bake the scallops for about 10 minutes until golden brown.
29. 29. Serve the scallops warm.

Nutrition per serving

• kcal: 322
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 16 g