This dish was introduced by S.P.Q.R'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 just feel like kicking back. A dry white wine goes best with this dish.
OVEN-BAKED SCALLOPS Serves 4
• Herb& Butter Mix • 2 tbsp each: chopped mint, basil and Italian parsley • 1 garlic clove, finely chopped • 100g butter, softened • ¾ cup breadcrumbs (made from day-old bread) • 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
1. Place all Herb & Butter Mix ingredients in a food processor and mix until well combined. Store in an airtight container until ready to use.
3. Lay the scallop shells on a baking tray. Place one fresh scallop in each shell. Put 1 teaspoon of Herb & 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.
4. Place a portion of rock salt in the centre of each plate, spreading outwards. Remove scallops from oven and arrange shells on top of salt. Garnish each dish with a wedge of lemon and drizzle with olive oil.
