Scallops au gratin with butter and brandy

Scallops au gratin with butter and brandy are an elegant and flavorful dish, perfect for a special occasion or as a refined seafood appetizer. Here is the Italian recipe to prepare this delicious dish.

Ingredients

• 12 fresh scallops with shell
• 100 g of unsalted butter, at room temperature
• 4 tablespoons of brandy
• 2 garlic cloves, finely chopped
• Breadcrumbs, as needed
• Fresh parsley, chopped
• Salt and pepper, to taste

Preparation

1. Preheat the oven to 200 °C on the grill setting.
2. Detach the scallops from the shell, clean them by removing the black sack and the tough side part, then put each scallop back into its shell.
3. In a bowl, mix the softened butter with the chopped garlic, parsley, salt, and pepper until it is smooth.
4. Arrange the scallops in their shells on a baking sheet.
5. On top of each scallop, place a bit of the flavored butter mixture.
6. Sprinkle each scallop with a light layer of breadcrumbs.
7. Drizzle each scallop with a little brandy.
8. Bake the scallops and let them gratin for about 4-6 minutes, or until the breadcrumbs are golden brown and the scallops are just cooked.

Make sure not to overcook the scallops, otherwise, they may become rubbery. Serve immediately, accompanied by lemon wedges for those who want to add a tangy touch to the dish.

Curiosity

Scallops are highly appreciated in Italian cuisine, especially for their tender and delicate meat. The tradition of gratinating them goes back many years, especially in coastal regions where fresh fish is an integral part of the culinary culture. The brandy used in this recipe adds a warm and aromatic note that contrasts with the sea flavor of the scallops.