Capesante al Forno



Preparation info

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This makes abundant saucy topping for 6 scallops, or even more if yours are on the smaller side. It’s easy enough to double the sauce recipe if you want to use more scallops. You can buy scallops already prepared on the half shell.


  • 1 large garlic clove, finely chopped
  • 2–3 tablespoons lemon juice
  • tablespoons finely chopped parsley
  • 2 tablespoons olive oil
  • 6 scallops with coral, on the half shell
  • dry breadcrumbs
  • 2 teaspoons butter


___Heat the oven to very hot 220°C (425°F/Gas 7). Mix the garlic, lemon, parsley & olive oil together & drizzle generously over the scallops. Scatter with breadcrumbs (a three-finger pinch per scallop) & salt & pepper & put a small blob of butter on top of each.

___Put the scallops on a baking tray or in an oven dish lined with foil (just to save on cleaning) & roast for about 10–15 minutes until tender & with crusty golden bubbling juice. Serve with bread.