Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan in this classic Venetian chicheti. See the recipe for Cappesante al Forno ». Todd Coleman
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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.

Yield: serves 8-10

Ingredients

  • 8 diver scallops
  • 8 scallop shells
  • 2 tbsp. grated Parmesan
  • 1 12 tbsp. plain bread crumbs
  • 1 12 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.

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