Ingredients for 4 people
12 scallops, 24 pod razors, 24 queen scallops
breadcrumbs, garlic oil, parsley, extra-virgin olive oil, white wine, salt and pepper
Open and thoroughly clean the scallops, taking care the black part is removed, leaving just the white part and the coral. Open the pod razors, removing their so-called “mouth” with the tip of a knife, that is the outer part of the flesh that may contain traces of sand. Then wash them carefully, changing the water several times.
Finally, open, clean and wash the queen scallops as well. Pour the breadcrumbs, garlic oil, parsley, white wine, extra-virgin olive oil, salt and pepper into a bowl and mix until thoroughly combined. Place all the shells on the baking tray and sprinkle a few breadcrumbs, flavoured with a drop of oil in each one. Place the scallops in the oven at 180° for 3 minutes and then the other shells for around 5 minutes.
From "Cucina veneta di pesce, ricette tradizionali di mare e d'acqua dolce" (Veneto fish recipes, traditional sea water and fresh water recipes)