Useful Charts

The Heat Chart below shows the advisable interior food temperatures for safe eating

Image Description Goes Here.

Image Description Goes Here.

Capesante Gratinate (Scallop Gratin) Italian

  • Scallops 8
  • Extra virgin olive oil 4 tbsp (40 g)
  • Marjoram to taste
  • Bread 3 ½ oz (100 g) - Soft part of bread
  • Lemon peel 1
  • Black pepper to taste
  • Parsley to taste
  • Fine salt to taste
  • Thyme to taste
  1. To prepare scallops au gratin, start by making the breadcrumb coating: remove the crust from bread (which you can then use to make croûtons); dice the soft part into small pieces 1. Place in a mixer, add the oil 2, salt and pepper to taste 3.
  2. Add the aromatic herbs, parsley, marjoram, thyme (4-5) and lastly, the grated zest of a lemon 6.
  3. Blend to obtain the breadcrumb coating 7; with these amounts, your coating will remain perfectly moist, for a delicious dish that is never too dry. Take the scallops, place them on a baking tray and fill the shell with the breadcrumb mix you have just prepared 8. Place the scallops in a fan-assisted oven preheated to 380°F (190°C) and bake for around 15 minutes, or until the coating turns invitingly crisp 9. Your scallops au gratin are ready to be served!
  4. STORAGE:
  5. Scallops au gratin are best enjoyed freshly baked when still hot. They can be stored for 1 day in the refrigerator, in a sealed container.
  6. Freezing is not recommended.