A delicious finger food to be eaten freshly made and accompanied with a good glass of Istrian Malvasia!
Paulo Šverko, chef and owner of the Fančita Restaurant in Vrsar, Istria – Croatia, has created a truly inspired combination of fish, Panettone with lemons and powdered Panettone with late Ciaculli Mandarins.
For this dish you can read the instructions below or follow the video-recipe where the chef explains how to make it.
- 1 serving
- 2 oysters
- 2 scallops
- 1 tablespoon of butter
- 1 egg
- grated peel of 1 lemon
- 1 tablespoon of gin
- Cold sparkling water
- Mandarin Loison Panettone Powder
- A slice of Lemon Panettone
- 50 g flour
- Salt and pepper
Open and clean the scallops and oysters.
Prepare the butter flavored with grated lemon zest, salt, pepper and gin and lay it on the scallops with a pinch of coarse salt.
Cover the scallops with a very thin slice of Lemon Panettone and another flake of flavored butter.
Bake in a ventilated oven for 5 minutes at about 200 °C (depending on the type of oven).
In the meantime, prepare a tempura with flour, egg, cold sparkling water, a pinch of salt, and Mandarin Panettone powder.
Bring the oil to a temperature of about 180 °C, dip the oysters in the batter and fry until golden brown.
Serve the oysters hot in their shells together with the scallops.