Scallops with zucchini julienne - Venetian homecooking recipe

Hello everybody! What is good in low season is that I have more time for cooking... I just love scallops, and when I see them passing by Rialto Market I just can't resist. Here is another way to cook them, apart from the classic garlic-persil one, which is still very enjoyable. Give it a try!

For 4, as an appetizer

  • 8 scallops
  • 2 tbs breadcrumbs
  • 2 zucchini
  • 2 tbs brandy

Pre-heat the oven at 180°C. Gently rinse the scallops in their shells. Chop the green part of the zucchini in a thin and short julienne. Put it in a small bowl together with breadcrumbs and brandy, stir with a spoon. Adjust with salt if necessary. Dispose the mixture (it should be soft and sticky) over each scallop in order to cover it and bake for about 15 minutes, the time for the mixture to golden brown. Serve immediately and enjoy!