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.
- 8 diver scallops
- 8 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