Capesante Gratinate
Tender scallops topped with breadcrumb crust and baked until golden. A classic Italian seafood dish that tastes restaurant-quality but comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 8 whole large sea scallops
- ½ cup panko breadcrumbs
- ¼ cup Parmigiano-Reggiano cheese, finely grated
- 3 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced until pieces are pencil-tip size
- ½ whole lemon
- 3 tablespoons olive oil
Instructions
- 1
Set the oven to 425°F and wait until the heating light or beep tells you it is done, about 10 minutes.
- 2
Pat each scallop dry with a clean paper towel by pressing gently on the top and sides until no moisture remains, so they will brown properly.
- 3
Place the 8 scallops in a single layer on a baking sheet, spacing them evenly so they do not touch each other.
- 4
In a small bowl, stir together the panko breadcrumbs, grated Parmigiano-Reggiano, chopped parsley, minced garlic, 3 tablespoons olive oil, and a pinch of salt and pepper until the breadcrumbs look evenly moistened.
- 5
Divide the breadcrumb mixture into 8 equal portions and mound each one on top of a scallop, pressing gently so it sticks.
- 6
Slide the baking sheet into the preheated 425°F oven and bake until the breadcrumb topping turns the color of warm honey with darker golden edges, about 10–12 minutes.
- 7
Remove the baking sheet from the oven using oven mitts and set it on a heat-safe surface.
- 8
Cut the lemon half into two wedges and place one on each side of the baking sheet for serving.
- 9
Using a thin metal spatula, slide each scallop onto a serving plate, keeping the breadcrumb topping intact, then serve immediately with a lemon wedge on the side.
Tools you’ll need
- oven
- baking sheet
- paper towels
- small mixing bowl
- wooden spoon or whisk
- oven mitts
- thin metal spatula
- cutting board
- chef's knife
- serving plates
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