Scallops Gratin
Ingredients: For 4 people: - 4 scallops - 1 clove of garlic - fresh parsley - breadcrumbs - grated parmesan - salt - pepper - extra virgin olive oil - 1 lemon - 1/2 glass of white wine - 1 teaspoon of brandy - soup* For decoration: - 4 small tomatoes - orange peel - balsamic vinegar
To prepare a special appetizer with clams and tomatoes, start by ensuring you have all the necessary ingredients at hand. It is essential to use fish stock to intensify the flavors of the dish. If you have cooked fish and have the head and tail available, boil them along with an onion, two carrots, and a bit of celery to obtain a delicious broth. This will add a rich flavor to the final dish. If not, a well-seasoned vegetable broth will work just as well.
Start by washing the clams very well, making sure to remove any traces of sand. This step is crucial to enjoy the pure taste of the sea without being disturbed by unpleasant grains. After cleaning the clams, prepare a mixture in a bowl with 8-10 tablespoons of breadcrumbs, crushed garlic, finely chopped parsley, a little lemon juice, salt, pepper, white wine, a drizzle of olive oil, 2-3 tablespoons of grated parmesan, and the broth you prepared earlier. Mix all the ingredients well until you obtain a creamy composition that is not too dry or too liquid. The ideal consistency will allow the clams to cook evenly without drying out.
In a baking dish, arrange the clams and generously cover them with the breadcrumb mixture. Add a drizzle of oil on top for extra flavor and to help them brown nicely in the oven. Preheat the oven to 200 degrees Celsius and place the dish inside for 10-15 minutes, or until the clams become golden and appetizing.
Meanwhile, prepare the tomatoes. Boil water in a pot and fill a bowl with ice water. When the water is boiling, immerse the tomatoes for 10-15 seconds, then quickly transfer them to the bowl with ice. This technique will make the skins peel off easily. Once peeled, cut the tomatoes in half, remove the seeds, and slice them. If you want a perfect concassé, dice them into equal cubes.
For an extra touch of refinement, peel an orange using a vegetable peeler and cut the peels into thin strips. Although there is a special tool to do this faster, with a little time and patience, you will achieve excellent results. Make a balsamic vinegar reduction, which will add a pleasant contrast of acidity to the dish.
Serve the clams warm, garnished with slices of fresh tomatoes and strips of orange peel. Add a few drops of balsamic vinegar reduction on the plate for an elegant appearance. An important suggestion is to place a few slices of tomato around the clams to stabilize them and prevent this delicacy from spilling on the table. This appetizer will be perfectly accompanied by a glass of Chardonnay, which will complement the flavors of the dish. Enjoy this culinary creation, savoring every bite!
