Capesante al Gratin

Capesante al Gratin are a tasty and classic starter, mainly served during Christmas dinners. In the most classic recipe the scallops are cooked au gratin, covering the mollusc with a mixture made of breadcrumbs, garlic, parsley and grinded cheese.

 Ingredients (Makes 4 Serving)

• 1 slice of garlic
• 250 ml of broth
• 8 Capesante
• ½ glass of oil or butter
• 80 gr of breadcrumbs
• 50 gr of Parmigiano Reggiano cheese
• Pepper
• 2 spoons of grinded parsley

Preparation :

1- Clean out capesante carefully, they should be cleaned by separating them from their nut, washing them carefully and wiping them. The nut is typically used to serve them, so it is recommended to wash it as well, even using steel wool.Before cooking make sure to remove their filamentous and darker parts. Wash them under running water, as there is often some sand inside them. To open them, you can use a knife or, more simply, just throw them into hot water for a moment.

2- Prepare the stuffing for the au gratin: In a bowl mix breadcrumbs with parsley, cheese, grinded garlic, pepper, half of the oil and broth, and mix so as to obtain a homogenous; creamy but not liquid paste.

3- Put all the capesante up on a baking sheet, after removing the nut's upper part, and cover them with the paste you prepared, wetting them with some oil.

4- Prewarm your oven up to 200C and cook your capesante ten minutes or until the paste is well gilded. Serve hot.

Preparation Time: 20 Minutes, Cooking Time: 10 Minutes