• Home
  • Taste
  • Travel
  • Kitchen Sink
  • About
    • Contact
    • Privacy Policy
      • CA Privacy Notice
      • NV Privacy Notice
      • Cookie Policy
    • Disclosure Policy
  • Media
  • Contact

↑

bell' alimento

beautiful food doesn't have to be complicated

Capesante al Forno {Baked Scallops}

By Paula |

1613 shares
  • Share
  • Tweet

 

Baked scallops in small white ramekin garnished with lemon wedge and parsley. Sitting on napkin with seahorse design.

Capesante al Forno {Baked Scallops}.

We’ve been in a seafood mood lately. I’m pretty much a happy girl anytime I’m having seafood. Mussels, shrimp, lobster, fish, crab {oh let me count the ways I love crab…king, snow, dungeness, blue, stone wow I’m thinking there’s going to be a crab recipe coming up very soon LOL} and scallops. Oh I how I LURVE succulent sweet scallops.

Baked scallops in white ramekin garnished with lemon wedge and parsley. Napkin under ramekin. Capesante al Forno {Baked Scallops}

Sea scallops, diver scallops, bay scallops, rock scallops, here a scallop there a scallop LOL. All perfectly plump and delectable! I’ll take a dozen of each ; ) This  recipe was inspired from a recipe in the cookbook “Venezia”. They used large sea scallops on the half shell which made an incredibly beautiful presentation. For this recipe I used bay scallops but you could use any that you like. It’s a dish that comes together incredibly fast. You simply marinate the scallops, spoon them into the ramekins, top with breadcrumbs and a little buttah and bake. It’s that easy. The hardest part will be waiting for them to come out of the oven ; )

They make a perfect appetizer if you put them in smaller ramekins {this is how I prepare them for this post} and serve them with a toasted baguette. Swoon! OR if you choose to adjust the recipe {increase the marinade and amount of scallops to double or triple the size} put them in a larger dish it easily converts to an entree with the addition of a few sides. Easy peasy and oh so tasty either way.

What you’ll need: {served as an appetizer this makes 4 servings}
2 tablespoons Extra Virgin Olive Oil
2 cloves of garlic – minced
2 tablespoons fresh lemon juice
flat leaf Italian Parsley – chopped
1 pound bay scallops
salt/pepper
4 tablespoons breadcrumbs
2 teaspoons unsalted butter

 

What to do:
1. Preheat oven to 400 degrees.

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

3. Spray your ramekins with cooking spray. Using a slotted spoon place enough scallops into each ramekin so that they’re 3/4 full or equally divided between the four ramekins. 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.

Buon Appetito!

Notes:
I baked my scallops in 4 ounce shallow ramekins and served them as a appetizer with baguette slices.

For my gluten free friends: This recipe can easily be made gluten free by substituting the breadcrumbs for gluten free breadcrumbs or corn meal.

Filed Under: Appetizer, Seafood Tagged With: Appetizer, Seafood

Comments

  1. Juls @ Juls' Kitchen says

    08/30/2010 at 9:05 am

    wonderful pictures, wonderful recipe!!! Yummy!

  2. Kalynskitchen says

    08/30/2010 at 9:43 am

    They look so tasty. I think scallops are my favorite seafood.

  3. Heather (Heather's Dish) says

    08/30/2010 at 10:12 am

    this is a beautiful dish! i am in love 🙂

  4. Tiffany says

    08/30/2010 at 10:21 am

    Yum Yum Yum!!!

  5. Brian @ A Thought For Food says

    08/30/2010 at 10:21 am

    How perfect is this! Usually I just cook them in a pan with garlic, butter and white wine. But this looks too delicious.

  6. Mindy says

    08/30/2010 at 11:36 am

    Love the new look, Paula! (I know I’ve been MIA, but I’ve been keeping up with your blog!)

  7. May Ling Wu says

    08/30/2010 at 1:07 pm

    Yum! The breaing looks good and light.

  8. Belinda @zomppa says

    08/30/2010 at 4:19 pm

    I too love seafood – and scallops. I love the use of the mini ramekins to make an elegant dish.

  9. Brit says

    08/30/2010 at 6:40 pm

    This looks fabulous! I only had scallops for the first time a couple weeks ago, they were so good! I can’t wait to try it!

  10. Tokyo Terrace says

    08/31/2010 at 5:42 pm

    This looks delicious! Scallops are so creamy and buttery when cooked so I’m sure this is a great way to enjoy them. Here in Japan we see scallops on the half-shell a lot. They usually cook them over a charcoal grill in the shell and top with a light squirt of soy sauce. So yummy!

  11. Cajun Chef Ryan says

    09/01/2010 at 8:52 am

    Wonderful scallops dish and they look so delectible!

    Fruits de mer!

    Bon appetit!
    =:~)

  12. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    09/01/2010 at 11:37 am

    That looks breathtakingly delicious. I adore scallops. Thank you for passing the recipe along.

    Stammi bene!

  13. Judimae says

    09/01/2010 at 7:25 pm

    Wonderful recipe and beautiful photo. Thanks for sharing.

    Judi

  14. kateiscooking says

    09/03/2010 at 2:16 pm

    Easy, beautiful and I’ve got scallops in the freezer… Kate@kateiscooking

  15. Lori (All That Splatters) says

    09/12/2010 at 8:57 pm

    That looks delicious! I’m planning on picking up bay scallops to make this next weekend. Beautiful photos!

  16. Ann says

    09/12/2010 at 11:31 pm

    Thank you for sharing your scallop recipe. I made them tonight for my husband and they were a big hit.

    Ann

  17. Peggy says

    12/25/2010 at 4:20 pm

    Looks delicious! Did you used canned dried breadcrumbs or did you use fresh bread?

    • Paula says

      12/29/2010 at 7:47 pm

      Hi Peggy! I usually save the ends of my bread loaves and freeze them. Then when needed I toast them up, bash them around and voila breadcrumbs!

  18. Kita says

    01/01/2011 at 11:18 pm

    This looks absolutely delicious. I love scallops but the BF doesnt eat much seafood 🙁 I have got to sneak this in somehow.

  19. Simon says

    03/04/2013 at 1:00 pm

    Your recipe doesn’t make sense! You’re supposed to marinate them? How long? You mention marinating twice in the description but nothing in the recipe itself!

    • Paula says

      03/04/2013 at 7:18 pm

      Hi Simon, it’s just a quick marinade/soak as noted in step 2 of the directions.

  20. Marilynn says

    02/01/2014 at 6:27 pm

    I made this for dinner tonight, also using bay scallops. I kept the scallop liquor in the baking dish and at the end, removed the scallops to a plate. Then I made pasta and poured the broth over the top. Completed with side of sauteed green beans. Turned out really well, thank you.

Welcome Y'all!

I'm Paula, the recipe developer, food stylist, food photographer, writer, editor, and chief dishwasher behind the blog. Read More

The Latest

silver tray with scofflaw cocktail in coupe glass with lime garnish.

The Scofflaw – A Classic Prohibition Cocktail

baking sheet with small plastic cups of jello shots. Bar spoon and glass with stacked cups of jello shots.

Old Fashioned Jello Shots

sliced millionaire's shortbread sitting on parchment paper, knife to side.

Millionaire’s Shortbread

cocktail in couple glass with apple garnish. Cocktail shaker to side. Empty glass in background.

Essential Home Bar Tools

cutting board with squares of caramel scattered. Knife resting on corner. Baking pan of caramels, glass jar of salt in background.

Bourbon Salted Nutella Caramels

bbq turkey pizza on cutting board. Slices pulled from pizza.

BBQ Turkey Pizza

Slow Cook All Day Cookbook

cookbook cover. Text reads slow cook all day the ultimate cookbook of hands off slow cooked recipes paula jones. Bowl of mashed potatoes with short rib and gravy with fork. Additional bowl of mashed potatoes and short rib in background.

Modern Pasta Sauces Cookbook

cover of modern pasta sauces cookbook. Text reads delicious and creative twists on your favorite classic recipes. White plate with pink pasta. White bowl of pureed beets. Pink bowl of pine nuts. Pink bowl with grated cheese. Fresh beet in corner.

Search by Category

Privacy Policy
Copyright ©2025, bell' alimento. All Rights Reserved.
Design by Pixel Me Designs
1613 shares