Cappesante al Forno (Baked Scallops with Parmesan) | Saveur
From SAVEUR Issue #145 Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan in this classic Venetian chicheti. See the recipe »
Ingredients
- 8 diver scallops
- 8 scallop shells
- 2 tbsp. grated Parmesan
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. plain bread crumbs
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. olive oil
- 3 sprigs thyme, stemmed
- Kosher salt and freshly ground black pepper, to taste
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