Scallop on an Open Shell

Pink Horizon • December 07, 2015 • No Comments



12 frozen scallops, on an open shell
4 T butter
4 T Breadcrumbs
2 T fresh parsley, finely chopped
2/3 C Parmigiano-Reggiano‎, finely grated
sea salt


Preheat the grill on high.
Mix breadcrumbs, sea salt and parsley.
Put a small sliver of butter on each scallop.
Sprinkle with Parmigiano-Reggiano‎.
Broil for 7 min or take out earlier if browned.

Match made in Heaven:

Robertson Chenin Blanc – South Africa
Lively and full of bright melony fruit.

Mulderbosch Chenin Blanc – South Africa
Tropical fruit notes and a tiny hint of oak, light bodied.

Leo Steen Saini Vineyard Chenin – California
Crisp, herb-scented.

Pascal Janvier – France
Aromatic, intense.

Didier Champalou Vouvray – France
Citrus and honeysuckle scented.

Categories Appetizer
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