Recipe: gratinated scallops

A visit to the Rialto fish market – smelly yet a piece of authentic Venetian life – is a must during your stay in Venice; even if you are not planning to buy any fresh fish, you will get to experience one of the city’s oldest institutions. I could not imagine this part of the city without the fishmongers and their fresh fish stall, all set under the porches.

I’m not only so lucky to be living in Venice in this moment of my life, but my office happens to be few minutes walking from the Rialto Fish Market. This means that I can buy fresh fish pretty much every day.

My last culinary adventure is this gratinated scallops recipe, enjoy it!


Bread (200 gr)
Fresh Parsley
Fresh Thyme
Olive Oil
Salt and Peper

Time: 45 minutes for 12 scallops

Clean the scallops: open them up with a knife, by keeping the flat side of the shell on the top. Remove stomach and organs, the tentacles all-around the shell. Rinse and remove any sand left. You should only be left with the muscle (the white, round looking part) and the read roe.
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Chop in a blender some bread (remove the crunch crust and keep only the crumb), fresh parsley and thyme, salt, olive oil and pepper and the lemon skin. Blend it until you get a homogenous mix that you will use to cover each scallop. Stick it in the preheated oven (180°/190°) for 15/20 minutes until you get a crunchy and gold crust.Untitled design (2).png

Serve it warm and add olive olive if you like. Toast with a glass of prosecco.

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