Scallops au gratin

Breaking news: Eataly is now open in Copenhagen!

Scallops (called Capesante in Italian or Kammuslinger in Danish) is a mouth watering dish, perfect for a special dinner and for special guests. If you are not confident cooking seafood, this gratin is the most simple and delicious way to prepare fresh scallops.

Give it a try soon, enjoy!

capesante9

INGREDIENTS for 8 scallops

8 scallops
30 gr breadcrumbs
20 gr grated parmesan cheese
1 tbs fresh lemon juice
1 small garlic clove, finely minced
1 tbs chopped parsley
salt and pepper to taste
extra virgin olive oil

If you buy fresh scallops, make sure to clean the shells of any sand residue.

Place scallops in a baking dish.

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Combine breadcrumbs, grated parmesan cheese, 1 tbs lemon juice, 1 tbs olive oil, chopped parsley, minced garlic, salt and pepper. Cover the scallops with the mix and pour some olive oil on each scallops.
Bake at 180 °C for 15 minutes or until the topping is nicely golden and crispy.

Serve immediately.

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