appetizer / predjelo / alkuruoka

Citrus baked scallops / Zapečene Jakobove kapice / Kampasimpukat uunissa

Tilli and Ružmarin present another recipe inspired by the enchanting Istra. Scallops are easily made in the oven, and the nature already took care of impressive presentation by giving them beautiful shells. Best yet, the preparation is quick and easy, so once you get hungry lunch is not far away. You can use frozen scallops as well, they might just be missing the pretty shells.

scallop-1

We had our first visitors from Finland in Croatia a few weeks ago! We had an amazing time hanging out, eating, and sightseeing with them. Eventhough they were here for a quick visit, just 4 days, we showed them the nature and rolling hills of Istra as well as the liveliness and history in Zagreb. Luckily they were here to help us enjoy all the vegetables that Ružmarin’s parent’s garden had provided. We came up with unique uses for the abundance of eggplant we had, such as falafel burgers with baba ganoush, a Middle-eastern eggplant dip. Stay tuned for the recipe. For now, here is our favorite way to prepare scallops.

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( 4 servings / za 4 porcije / 4 annosta )

  • 8 scallops
  • handful of fresh parsley
  • zest of 1/2 lemon
  • 5 tbsp breadcrumbs
  • olive oil
  • 8 Jakobovih kapica
  • šaka svježeg peršina
  • korica 1/2 limuna
  • 5 žlica krušnih mrvica
  • maslinovo ulje
  • 8 kampasimpukkaa
  • kourallinen tuoretta persiljaa
  • 1/2 sitruunakuoren raaste
  • 5 rkl korppujauhoja
  • oliiviöljyä

scallop-2

  1. Preheat the oven to 200 degrees celsius.
  2. If the scallops are fresh make sure they are thoroughly cleaned. Check that there is no sand around the scallop meat and quickly rinse the scallop. Some people prefer to remove the orange sac, but we leave it on.
  3. Next, finely chop the parsley. Combine with the breadcrumbs and the zest of the lemon skin. Pour some olive oil into the mixture to get it a bit sticky and season with salt.
  4. Coat the tops of the scallops with the breadcrumb mixture and bake at 200 degrees for 10 minutes.
  5. Season to your preference with olive oil and lemon juice.
  1. Zagrijte pećnicu na 200 stupnjeva.
  2. Ako koristite svježe Jakobove kapice, najprije ih dobro očistite od pijeska i isperite. Po  želji odstranite i narančasti dio školjke.
  3. Sitno nasjeckajte peršin. Pomiješajte ga s krušnim mrvicama i limunovom koricom, te ulijte dovoljno maslinovog ulja da se svi sastojci povežu te posolite.
  4. Prekrijte meso školjke napravljenom mješavinom i pecite u pećnici 10 minuta
  5. Poslužite s maslinovim uljem i kriškama limuna.
  1. Lämmitä uuni 200 asteeseen.
  2. Varmista että tuoreet kampasimpukat ovat puhtaita, huuhtelemalla nopeasti vedellä niin ettei niistä löydy hiekkaa. Jotkut tykkää poistaa oranssit säkit mutta me jätetään ne. Oman maun mukaan. Jos kampasimpukat ovat pakasteesta niin anna niiden sulata ja huuhtele nopeasti.
  3. Seuraavaksi, pilko persilja ja yhdistä se korppujauhojen ja raastetun sitruunakuoren kanssa. Lisää sekoitukseen hieman oliiviöljyä ja suolaa että siitä tulee tahmea.
  4. Lisää kampasimpukoiden päälle korppujauho sekoitusta ja paista 200 asteisessa uunissa 10 minuuttia.
  5. Mausta oman maun mukaan oliiviöljyllä ja tuoreella sitruunamehulla.
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