"Recipes are meant to be shared"...Ann Thibeault

Sunday, September 12, 2010

Baked Scallops - Capesante al Forno

I have a very happy husband.   He just finished his dinner of Baked Scallops - which he loved.   I don't cook him scallops very often because I don't particularly care for them.  I will eat them, but they are not a favourite.  

I used a new recipe that I found on Bell'alimento, a blog that I wasn't familiar with until now. Paula's picture of the Capesante al Forno looked so good that I  knew that this was what I should make for Moe.

There are a number of recipes on Paula's blog that I can't wait to try.  

The recipe called for coating the ramekins with an oil spray, but instead I melted a couple of teaspoons of butter in two small gratin dishes.  

The scallops and marinade were divided evenly between the two dishes and then topped with bread crumbs that I sauted in butter and seasoned with fresh garlic.    The only other change made was the addition of a little lemon zest added to the marinade.

Baked Scallops

I highlighted my changes in RED

2 tablespoons Extra Virgin Olive Oil2 cloves of garlic – minced
2 tablespoons fresh lemon juice
Lemon zest
Flat leaf Italian Parsley – chopped
1 pound bay scallops
4 tablespoons breadcrumbs
2 teaspoons unsalted butter

(1/4 cup butter - melt in small frying pan, add 1 cup fresh bread crumbs and toss to coat. Mix in a little minced garlic and stir until crumbs are lightly toasted)

1 Preheat oven to 400 degrees.

2 Into a small bowl place the olive oil, lemon juice, garlic, lemon zest, parsley and scallops. Season with salt and pepper. Stir well to combine. Set aside.

3 Spray your ramekins with cooking spray or  (melt  2 teaspoons of butter in each small gratin dish). Using a slotted spoon place enough scallops into each ramekin so that they’re 3/4 full or equally divided between the four ramekins. (I divided the scallops between two small shallow gratin dishes and topped with the toasted buttered breadcrumbs). Top with 1 tablespoon breadcrumbs per ramekin (small) and a 1/2 teaspoon butter each.

4 Bake until golden and bubbly, approximately 10-15 minutes.


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  2. This looks absolutely fabulous! I love scallops.
    I'll give this a try.
    Have a great week.
    Ladybug Creek

  3. As much as I love scallops I don't prepare them very often. No way can I pass up trying this lovely and easy recipe. Looks delish, Ann.

  4. Oh my this looks so wonderful Ann...I adore scallops. I will make this one soon...thanks!

  5. What a beautiful recipe and your photos are outstanding.

  6. Yum, your scallops look and sound delicious!

  7. Ann, I know you've never cared for scallops, so could you kindly pass me your plate?

    Btw, I covet those adorable dishes!

  8. These looks great. Simple but good. I like scallops,but only when they are cooked right and I don't have that knack lol. Maybe baked I'd have more lucked.

  9. Luckily, they ARE a favorite with me!
    So I'm going to make this dish ASAP. I like the touch of lemon...actually, this dish was made just for me!

  10. I thought I had already posted here! I came back for the recipe and realized I've been remiss. GORGEOUS scallops. I'm stopping by my favorite fish market to pick some up. I'm sure Moe was a very happy camper...


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