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.

Cappesante al Forno (Baked Scallops with Parmesan)
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
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.