Capesante al Forno

Name: Capesante al Forno (Scallops)
Yield: Serves 2–3
Cuisine: Italy
Ingredients: dry breadcrumbs; 2 teaspoons butter; 2 tablespoons olive oil; 1½ tablespoons finely chopped parsley; 6 scallops with coral, on the half shell; 2–3 tablespoons lemon juice; 1 large garlic clove, finely chopped

Scallops

Preparation info

Serves
2–3

Difficulty
Medium

Appears in

Venezia

By Tessa Kiros

Published 2008

About

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.

Ingredients

1 large garlic clove, finely chopped
2–3 tablespoons lemon juice
1½ tablespoons

Europe
Italy
Starter
Mediterranean

Method

___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 cleanin