Cappesante al Forno (Baked Scallops with Parmesan)
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 »
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Cooking tools:
- Scallop shell
- Oven
- Baking sheet
- Mixing bowl
- Spoon
- Measuring spoon
- Pepper mill
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
- freshly ground black pepper
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