Rich, creamy, and surprisingly effortless, these Scallops Vieira Toasts turn one tin of Lata Small Scallops in Vieira Sauce into a restaurant-worthy appetizer in just a few minutes. The velvety Vieira sauce pairs beautifully with whipped ricotta, toasted sourdough, bright lemon zest, and fresh herbs for a bite that's comforting and elegant at the same time.
Perfect for aperitivo hour, brunch, or sharing as a starter with a glass of white wine.
Prep Time: 15 minutes
Total Active Time: 15 minutes
Serves: 2
What You'll Need
Toasts
- 1 tin Lata Small Scallops in Vieira Sauce
- 2 thick slices rustic sourdough
- Extra virgin olive oil
Whipped Ricotta
- ½ cup whole milk ricotta
- 1 tsp lemon zest
- 1 tsp lemon juice
- Freshly cracked black pepper
To Finish
- Fresh parsley or chives, finely chopped
- Extra lemon zest
- Chili flakes (optional)
- Flaky sea salt
Lata Small Scallops in Vieira Sauce
View productHow to Make It
- Toast the Bread: Brush the sourdough lightly with olive oil and toast it in a skillet or under the broiler until golden and crisp on both sides. The bread should be crunchy on the outside while staying slightly soft in the center.
- Whip the Ricotta: In a small bowl, combine the ricotta with the lemon juice, lemon zest, black pepper, and a drizzle of olive oil. Whisk until smooth and creamy. This creates a light, citrusy base that complements the rich Vieira sauce.
- Warm the Scallops: Gently warm the Small Scallops in Vieira Sauce in a small pan over low heat for 2–3 minutes. There's no need to boil them—just warm them enough for the sauce to become silky and spoonable.
Tip: Stir gently to keep the scallops whole and preserve their delicate texture.
- Assemble the Toasts: Spread a generous layer of whipped ricotta over each slice of toasted sourdough. Spoon the warm scallops over the ricotta, making sure each toast gets plenty of the creamy Vieira sauce.
- Finish and Serve: Sprinkle with chopped parsley or chives, extra lemon zest, flaky sea salt, and freshly cracked black pepper. Add a pinch of chili flakes if you'd like a little heat, and serve immediately while the toast is still warm.
Bring this recipe to life in your own way.
Why It Works
The creamy Vieira sauce becomes part of the dressing, soaking slightly into the toasted sourdough while the whipped ricotta adds freshness and lightness. Lemon zest lifts the richness of the scallops, and fresh herbs bring a clean finish that keeps every bite balanced.
It's an easy appetizer that feels elevated, highlighting the conserva without adding unnecessary ingredients.
Lata Tip: Turn these toasts into an easy brunch by topping each one with a soft-boiled egg or serving them alongside a simple arugula salad dressed with lemon and olive oil. The peppery greens pair beautifully with the richness of the Vieira sauce.
Made these Scallops Vieira Toasts? Tag @get.lata on Instagram — we'd love to see how you serve this easy gourmet appetizer.
