Scallops with bread and parsley

15 December 2020

In the Middle Ages, the scallop shell, an ancient symbol of fertility, femininity, and rebirth, was used by pilgrims to filter the rainwater they collected from puddles along the way. This explains why it symbolizes the pilgrimage to Saint James of Compostela – and is called “saint” in Italy and “Saint-Jacques” in France. The mollusk must be cooked carefully and quickly.


  • 12 large scallops
  • garlic
  • parsley
  • extra-virgin olive oil
  • homemade breadcrumbs
  • salt and pepper


Use a sharp knife to delicately detach the scallops from the shells, while at the same time keeping the muscles (white) and the coral (the gonads) joined together. At the same time, carefully discard the black or dark-hued viscerae. Rinse under cold water and pat dry. Clean, wash, and dry the concave valves as well. Store them in a warm place. Coat the scallops with breadcrumbs mixed with some minced garlic and parsley, then sauté them in hot oil in a large skillet. Cook two minutes per side. Place the scallops in threes in the valves, sprinkle with breadcrumbs, and complete with cooking liquid. Serve right away.

Creative inspiration by Elia Soldera

  • 4 scallops without a shell
  • 200 g panko
  • extra-virgin olive oil
  • 1 lemon
  • garlic
  • parsley
  • mixed-leaf salad
  • 30 g cocoa butter
  • Maldon salt
  • ground black pepper

Toast the panko with a drizzle of oil. Add the chopped garlic and parsley and lemon zest. Set aside. Add some salt to the scallops and sauté quickly in a pan over high heat with the cocoa butter, about one minute per side. When the heat reaches a temperature of 54 °C remove the pan. Arrange the scallops on a plate, sprinkle with panko, add mixed-leaf salad, and serve.

 -From the book “The 100 Prosecco Recipes”.