Main course

Remove the scallops from their shells, detach the coral-coloured roes from the “meat” and rinse away any residues such as sand and black filaments under running water. Dry with kitchen towel. Heat a frying-pan and sauté the roes for one minute with a pinch of salt and pepper. Then transfer them to the beaker of a stab mixer and add the egg yolk and a spoonful of Zucchi Cider Vinegar. Blend with the stab mixer, dribbling in about half a glass of Zucchi Organic Sunflower Seed Oil, taking care that it is well amalgamated before adding more oil. Keep blending until the mayonnaise is uniform and stiff. Cover and leave to stand in the fridge.

Prepare the breadcrumb mix. Cut the crust off the bread and dice the interior. Transfer the diced bread to a mixer and add 4 spoonfuls of Zucchi 100% Italian Sustainable EVO oil, a pinch of salt and pepper, the parsley leaves and the grated lemon rind. Blend intermittently to obtain a smooth, moist breadcrumb mix. Take the scallops. Arrange the shells, facing upwards, on an oven tray. Place the washed “meat” of the scallops on top of them, and fill with the breadcrumb mix. Spread it evenly so that the scallop is protected from excessive heat. Transfer to a hot fan oven at 200°C for about 10 minutes. The scallops will be ready as soon as a golden crust appears on the surface. Remove from the oven and serve at once, accompanied by the roe mayonnaise made earlier.