Baked Scallops in the Shell: Capesante al Forno

Name: Baked Scallops in the Shell: Capesante al Forno
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters fresh bread crumbs, lightly toasted; 4 servings Coarse sea salt and black pepper; 59 milliliters extra-virgin olive oil; 1 bunches Italian parsley, finely chopped to yield 1/8 cup; 12 sea scallops, still in their shells; 59 milliliters white wine

Baked Scallops in the Shell: Capesante al Forno requires roughly 42 minutes from start to finish. This recipe makes 4 servings with 158 calories, 1g of protein, and 14g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. If you have parsley, coarse sea salt and pepper, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

Open each scallop.

Ingredients you will need

Scallops

Sprinkle a pinch of sea salt and some pepper over each scallop.

Ingredients you will need

Sea Salt

Scallops

Pepper

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.

Ingredients you will need

Breadcrumbs

Olive Oil

Parsley

Scallops

Wine

Place each shell in an ovenproof pan and place it under the broiler for 1 1/2 to 2 minutes.

Equipment you will use

Broiler

Frying Pan

Serve immediately.

Equipment

Broiler

Frying Pan

Ingredients

Servings:

59milliliters

fresh bread crumbs, lightly toasted 4servings

Coarse sea salt and black pepper 59milliliters

extra-virgin olive oil 1bunches

Italian parsley, finely chopped to yield 1/8 cup 12

sea scallops, still in their shells 59milliliters

white wine

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Aubert Lauren Vineyard Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 139 dollars per bottle.

Aubert Lauren Vineyard Chardonnay

The 2011 Lauren Estate Chardonnay always reminds one of a hypothetical vintage blend of Sonoma Coast meets White Burgundy. This 2011 Lauren is naturally clear with green chlorophyll tints on edge. Aromatics are classic Lauren with nuances of lemon-mineral, dried pear and even some green tea-like tones. The pronounced aromatics of fruits and minerals give an organic sense of place. The bouquet is multi-faceted with hints of apple-baked goods and wet stones. The mouth feel presents a glycerin top note, followed by an acid structure only found at Lauren.The wine has a slight hazy clarity showing Aubert's commitment to minimal interventional winemaking.