Do you love to have people over to your home -whether it’s family, friends or people you work with?
If you take these kinds of events to heart and like to prepare food for gatherings from 4-15, you might like to check out this recipe from the fabulous restaurant Cal Mare!
Entertaining at home can be a lot of work, but it does not have to be exhausting nor does it have to break the bank. Take your guests on a journey through the Amalfi Coast with these Baked Scallops from Cal Mare, helmed by renowned chefs Adam Sobel and Michael Mina. Proving that simplicity can be beautiful, create this Instagrammable dish that will be sure to wow your guests.
This version of the crowd favorite seafood dish is comprised of savory warm capers, bread crumbs, and Castelvetrano olives baked to perfection. Opt for this easy and enjoyable, small plate for your next soiree to alleviate the stress and time commitment of preparing a multi-course extravagant dinner.
Baked Scallop Recipe
Scallop Stuffing
( You will need to convert the measurements from grams to US version of volume and weight measurements oz and teaspoons.
See Table 10: Common Metric and U.S. conversions here )
Ingredients:
15g Calabrian Chile Paste
35g Capers (drained of juice, rinsed) minced
35g Castelvatrano Olives, minced
10g Preserved Meyer Lemon, minced
600g Scallops (rinsed and cleaned of abductor mussel)
20g Meyer Lemon Juice
50g Grano Padano Cheese, grated
200g Mayonnaise
50g Parsley (keep 2g separate for garnish)
25g Pecorino, grated
75g, Red Onion, minced
150g, Italian breadcrumbs
175g Pancetta, ground
100g Olive Oil
40g Tomato Sauce (canned)
30g Tomato Paste
Method:
1) In a sauté pan, heat olive oil to medium-low heat. Add pancetta and stir to break up into small pieces
2) Continue to cook pancetta over low heat until brown, crumbly, and rendered
3) Add onions and garlic and continue to sweat for 8 minutes
4) Add tomato products and cook for 5 more minutes, stirring consistency to ensure the pan does not scorch
5) Remove from heat and allow to cool at room temperature in a big bowl
6) Once cool, add all remaining ingredients and stir to combine
7) Divide up the stuffing into scallop shells and place on sheet tray. Sprinkle tops with 1tsp breadcrumbs and drizzle with olive oil
8) Bake in 370F oven for 8 minutes until golden brown and delicious
9) Garnish with a squeeze of lemon and chopped parsley
This dish looks insanely yummy. While the list of ingredients looks a bit daunting, this is not a difficult recipe to make. It just requires some time!
Thank you to Chef Sobel and Michael Mina for this great recipe. Hope to be able to visit Cal Mare soon!
Stevie Wilson,
LA-Story.com
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