Capesante gratinate – Scallop gratin
This scallop gratin recipe hails from Trieste in Friuli Venezia Giulia, but is now popular all over Italy. The scallops are baked in their shells in a simple combination of butter, parsley, onion and breadcrumbs, making this an effortlessly simple starter for any Italian feast.
Ingredients
- 12 scallops, removed from their shells and cleaned (shells cleaned and reserved)
- 1 white onion
- 1 bunch of flat-leaf parsley
- 100g of butter, softened
- 100g of fine breadcrumbs
- salt
Method
1
Preheat an oven to 200°C/gas mark 6
2
Place the scallops back in their cleaned shells
3
Finely chop the onion and parsley. Place in a bowl and mix them together with the softened butter to form a paste
4
Season each scallop with salt, and then place a spoonful of the parsley butter on top
5
Cover each scallop with breadcrumbs and cook in the oven for 8 minutes until golden brown. Serve immediately
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Capesante gratinate – Scallop gratin
