The recipe, as written, did not work under our commercial grade broiler. The breadcrumbs burnt well before the scallops were near done. If I were to make this again I would add the breadcrumbs in the last 45 to 60 seconds.
Cappesante al Forno (Baked Scallops with Parmesan)
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan in this classic Venetian chicheti. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.
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Credit: Todd Coleman
Ingredients
8 diver scallops8 scallop shells
2 tbsp. grated Parmesan
1 1/2 tbsp. plain bread crumbs
1 1/2 tbsp. olive oil
3 sprigs thyme, stemmed
Kosher salt and freshly ground black pepper, to taste
Instructions
1. Heat broiler to high. Put scallops in shells; place on baking sheet; stir together Parmesan, bread crumbs, oil, thyme, and salt and pepper, and divide among scallops. Broil until browned, about 3 minutes.Ratings & Reviews (2)
I have followed his recipe a few times to fabulous results. I prefer to have a generous amount of the mixture covering the scallop so they can retain their moisture. I agreed that one shouldn't add the breadcrumbs to the mix until the scallops are ready to bake. Since we don't have fresh thyme, we used dried ones together with some chopped fresh parsley from our balcony, and it's lovely.
Cappesante al Forno (Baked Scallops with Parmesan)
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