Scallops Baked with Breadcrumbs

Ingredients

• 3 slices whole grain toast
• 125 ml milk (3.5% fat)
• 20 fresh scallops
• 1 Shallot
• 1 tbsp butter
• 125 ml Vegetable broth
• Salt
• white pepper
• 1 tbsp Lemon Juice
• 5 tbsp sour cream
• 5 tbsp whole grain breadcrumbs
• 1 tbsp lemon zest

Instructions

1. 1.

   Remove the crust from whole grain toast, roughly chop and soak in milk.

2. 2.

   Rinse scallops under running water. Use a short knife to cut along the shell edge, severing the closing muscle and lifting the lid. Separate the white flesh and orange roe (corail) from the gray edges. Wash flesh thoroughly several times and pat dry. Clean shells.

3. 3.

   Peel and dice shallots; sauté in butter until translucent. Deglaze with vegetable broth. Squeeze out milk from toast, add to pan and simmer. Season with salt, pepper, and lemon juice. Simmer at low heat covered for about 15 minutes. Stir in sour cream, add scallop flesh, and cook together for about 5 more minutes. Remove from heat and fold in corail.

4. 4.

   Place cleaned scallop halves on a baking sheet and pour the mixture over them. Sprinkle with whole grain breadcrumbs and lemon zest.

5. 5.

   Bake in preheated oven at 250 °C (220 °C fan; gas: highest setting) for about 5–8 minutes until gratinated. Remove and serve scallops baked with breadcrumbs.