What is the best way to prepare fresh scallops in Trieste?

Scallops a la Triestina requires opening the shells and carefully removing the fruit while discarding the dark sandy part. The white and orange flesh should be gently washed with seawater if possible, then coated with a rich breadcrumb mixture before being arranged back in the cleaned concave shell halves for baking.

How long does it take to cook Scallops a la Triestina?

This traditional Triestine dish bakes at 180°C for approximately 15 minutes, during which time a golden crust forms on the surface. The short cooking time ensures the delicate scallop meat remains tender while developing a beautiful golden exterior.

Can I use regular tap water to prepare scallops the Trieste way?

While seawater is traditionally preferred for washing the scallop fruit to maintain authentic flavor, the recipe doesn't strictly prohibit alternatives if seawater is unavailable. However, using seawater when possible will give you the most authentic Triestine preparation and better preserve the scallops' natural maritime taste.

What parts of the scallop should I remove before cooking?

The dark part of the scallop, which is full of sand and largely inedible, must be removed before cooking. Keep only the white and orange fruit portions, as these are the edible and flavorful parts that create the signature Triestine dish.

What is the 'rich panura' coating for Scallops a la Triestina?

The 'rich panura' is a breadcrumb mixture that is combined with other ingredients and applied to the scallop fruit, helping it adhere well to the shell. This coating is essential for creating the golden crust that forms during the 15-minute bake and adds texture to this classic Trieste preparation.

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Scallops a la Triestina

Name: Scallops a la Triestina
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Romina Solano

Trieste

About Scallops a la Triestina

Open the scallops and remove the fruit which should be well coarse, remove the dark part (little edible part full of sand) wash the white and orange fruit if possible with seawater and keep it in a bowl in the refrigerator. Mix together the ingredients for the gratin, pass the fruit making it adhere well to the "rich panura." Wash well and brush the concave half of the shells and arrange the scallop fruit in each. Drizzle with a little oil and bake at 180° for 15 minutes , a golden crust will have formed on the surface.

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