Cappesante al Forno (Baked Scallops with Parmesan)

Name: Cappesante al Forno (Baked Scallops with Parmesan)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 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

Serves
serves 8-10

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.

Ingredients

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

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Instructions

Step 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.

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.