Cappesante al Forno (Baked Scallops with Parmesan)

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. See the recipe for Cappesante al Forno »Todd Coleman

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.