Baked Scallops in the Shell: Capesante al Forno (Mario Batali) |
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Prep Time: 40 Minutes Cook Time: 2 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Ingredients:
12 sea scallops, still in their shells |
coarse sea salt and black pepper |
1/4 cup white wine |
1/4 cup extra-virgin olive oil |
1/2 bunch italian parsley, finely chopped to yield 1/8 cup |
1/4 cup fresh bread crumbs, lightly toasted |
Directions:
1. Preheat the broiler.
2. Open each scallop. Sprinkle a pinch of sea salt and some pepper over each scallop. Drizzle a bit of wine into each shell, then drizzle the scallop with a bit of olive oil. Top each scallop with some of the parsley and bread crumbs.
3. Place each shell in an ovenproof pan and place it under the broiler for 1 1/2 to 2 minutes. Serve immediately.
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