Mediterranean-Inspired Scallops with Caper Crumb

Mediterranean-Inspired Scallops with Caper Crumb

Full Recipe: https://www.goodchefbadchef.com.au/recipes/mediterranean-inspired-scallops-with-caper-crumb

Ingredients:
8 scallops on their shells
1 tbsp extra virgin olive oil
1 clove garlic, crushed or finely grated
Salt and pepper, to season

Caper Crumb
½ cup stale sourdough crumbs
1 tbsp extra virgin olive oil
Zest 1 small lemon
1 tbsp baby capers, drained well

To serve
1 lemon, cut into wedges

Method
Preheat the oven to 200°C and turn to grill mode.

To make the caper crumb, line a baking tray with baking paper. Place the sourdough crumbs, olive oil, lemon zest and capers into a bowl and mix to coat the bread in the oil. Spread the crumbs and capers out on the lined tray and cook under the grill for 5-10 minutes or until the bread is golden brown.

Combine the olive oil and garlic and drizzle over the scallops. Season with salt and pepper

Grill the scallops for 2-3 minutes or until they are cooked through cooking time will depend on the size.

You can test if they are cooked by inserting a skewer into the centre. If the skewer comes out hot when inserted into the centre they are ready. Do not overcook them or they will be tough.

Sprinkle the caper crumb over the top of each scallop and finish with a good squeeze of lemon.

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Look, I’m not sure about you, but scolops are one of my favorite seafood to eat and to cook cuz they’re very simple. They’re buttery. They’re not too fishy, and they’re just so tasty. They’re just delicate. They’re a real treat. I love them. Raw as well. Raw, cooked, any which way. All right. Well, let’s celebrate them. Today, we’re making a beautiful Mediterranean inspired grilled scolop with a sourdough crumb. Now, a great way to use up your stale sourdough. I know you’d have a bit of that. Love it. Although never gets stale in my house. Yeah. A half a cup of your stale sourdough breadcrumbs. It’s quite a fine crumb because you’re going to crumble that over the top of the scolops at the end. And then the zest of one lemon. Do you want me to chop up this garlic? I’d love that cuz there’s two components to this dish. We’re going to get our sauo crumb into the oven under the grill and make it all lovely and toasty with the capers, the lemon zest, and the bati extravirgin olive oil. And then that comes out and our scolops go in. And it’s a fast dish. 2 to 3 minutes for the scolops. Yeah. 5 to 10 minutes for your crumb. Just keep an eye on your crumb. You don’t want to burn it. I think that’s plenty of zest. Then we’ll add in the capers. So these are just little baby capers. I’m toasting them under the grill. But I have to say, I do love frying capers in extravirgin olive oil on the stove top. If you haven’t tried a fried caper, you’re missing out. Crispy capers is one of my favorite garnishes in the restaurant cuz it just gives you that like briny, salty sort of addition to a dish. It’s like a seasoning. And then when you crispen it, like it gives you texture as well. I love it. We’re going to toast some under the grill today. So, we’ve got our crumb, our lemon zest, our capers. Now, we’re going to add a good tablespoon of Boli extra-virgin olive oil. Probably the foundation of the Mediterranean diet is extravirgin olive oil. This is a beautiful quality olive oil. High in antioxidants, lovely anti-inflammatory healthy fats. So, making sure you’re getting lots of these healthy fats into your diet. Give that all a mix. Then, we’ll spread it evenly over our tray. [Music] nice and even. So, there’s a lovely even golden crumb. And these will last you a while as well, won’t they? If you saw them in like an airtight container, you might find the capers are a little less crispy. But you could also just pop them back in the oven for or the grill for one or two minutes. Again, just keeping an eye on them and they’ll crispen up again really easily. So, you’ve got just a simple hack for a really sensational dish. I’m going to get these under the grill and get them [Music] toasty. The sourdough crumb is beautiful and golden. Do you want to try one of the little crispy cakes? Yes, please. Little bites of salty goodness. It really is so good. It’s just a beautiful flavor. It’s just a great garnish with so much. Yeah. Simplicity in simple things, isn’t it? Then we’ll get our scolops onto the pan and combine our crushed garlic or finely chopped garlic with a good tablespoon or a tablespoon and a half of extra virgin olive oil. And these scolops are spectacular. They’re a really lovely way to incorporate some seafood into your diet, too. Seafood’s important. It’s a great source of iodine, which is really important for your thyroid function. That’s the gland that controls our energy and metabolism. So, if you’re not a big fan of super fishy foods, I find that scolops because they’re such a gentle, creamy, I’d say even buttery flavor, it’s a lovely way to get the seafood into your week. And the Mediterranean diet does incorporate more seafood than our standard Australian diet. Little bit of salt. And then we’ll get a little drizzle of this garlic and olive oil combination onto each of the scolops. And they don’t take much time to cook. That’s the beauty. No, they’re super quick. They get gorgeous like caramelized crust on the top. You still want them almost a little pink in the middle, right? Yeah. Yeah. What I love about Mediterranean dye is so few ingredients, but just great quality ingredients, right? Scolops, the garlic, olive oil, and then like sourdough and capers. When I lived in Italy and I had Italian flatmates, I remember seeing them cook meat, right? And I was like, “Where’s the marinade? Where’s the garlic? Where’s the, you know, all the extra pizzazz that I’ I’d learned from my dad traditionally. And they looked at me with this like, what? And they said, “Meat is meat. You just need good quality meat. You need good quality extra virgin olive oil.” Yeah. And that’s how we make it. And it’s so true. Happy with those. They’ll go under the grill for 2 to 3 minutes. Don’t overcook them. We want a lovely little golden top, but a beautiful buttery scolop to finish. [Music] Perfect little grill on our scolops. I’m really happy with those. They smell beautiful, Jack. They do. It’s that garlic and olive oil. Love it. I’ve got the appetizer. You’ve got the main. Get them onto a plate before we pop the crumb on top. Some lemon wedges. I’d love that. That’ll be our final flourish. And you can see even by the color of the garlic on top. I have not overcooked the scolops. And that’s really critical. You don’t want that awful burnt garlic taste. You just don’t want an overcooked scolop. And then our crumb on the top. I’m excited for these. I really am. I love scolops. And like the pancreatat on top. So my vibe. Yeah. I often put this on top of a pasta. Yeah. And it is just makes it something completely different. Take a It’s the texture. It just makes it so much more interesting for your palette cuz scolops are so soft, so delicate. That pancreatata just gives you that crunch and beautiful, beautiful idea. Lemon wedges on the side, please. And that’s it. A very simple, wholesome Mediterranean inspired dish. Great way to get seafood into your diet. Appetizers served. Oh, little squeeze of lemon for me. Do you want some? Oh, yes, please. Thank [Music] you. Cooked absolutely perfectly. Garlic, lemon, olive oil, fresh. I could eat 10 of these. There’s probably 10 remaining, so tuck in. These are such a moorish, delicious way to serve scolops with the sourdough caper crumb and those flavors of the extra virgin olive oil through it. It is a spectacular dish. You have to try it at home. [Music]