Scallops Gratin (Capesante Gratinate)
User Reviews
5.0
3 reviews
Excellent
Scallops Gratin (Capesante Gratinate)
Report
A deliciously simple Scallop Gratin from Friuli-Venezia Giulia, baked in a delicious parsley and onion butter and topped with breadcrumbs. These scallops are perfect served as a starter, they're elegant, easy and delicious and ready in just 25 minutes.
Share:
Ingredients
- 8 fresh scallops washed and patted dry
- 9 tablespoons (130g) unsalted butter
- 1/2 small white onion finely chopped (50g)
- 1 small handful (15g) flat-leaf parsley
- 8 teaspoons fine breadcrumbs
- salt
Add to Shopping List
Instructions
- Preheat the oven to 400F (200C)
- Finely chop the onion and parsley then run your knife over them a few times so they're extra fine and roughly the same amount in volume.
- Add the butter, onion and parsley to a bowl with a pinch of salt and mix until thoroughly combined.
- Wash the scallops and pat dry (I like to remove the roe if attached but you can leave it on if you prefer, see notes on how to remove).
- Season the scallops with a light sprinkling of salt then place them in their shells on a baking tray.
- Dollop around 1 tablespoon of butter on top of each scallop then sprinkle over 1 teaspoon of breadcrumbs.
- Bake the scallops for 8-9 minutes.
Notes
- Prep the scallops - make sure to rinse the scallops well in cold water and pat them dry with kitchen paper. Store them in the fridge until needed. Scallop roe - if you're buying scallops from your fishmonger they'll likely still have the roe attached. It's up to your personal preference if you'd like to keep the roe attached or not and it won't affect the cooking time if you do. To remove the roe - gently pull the roe (orange part) away from the edge of the scallop, it should come away easily. Scallop shell alternative (for serving) - if you don't have scallop shells for serving you can use ramekins which is the next best thing or a small baking tray although you'll need to spoon some butter over each scallop when serving if using a tray.
- Prep the scallops - make sure to rinse the scallops well in cold water and pat them dry with kitchen paper. Store them in the fridge until needed.
- Scallop roe - if you're buying scallops from your fishmonger they'll likely still have the roe attached. It's up to your personal preference if you'd like to keep the roe attached or not and it won't affect the cooking time if you do.
- To remove the roe - gently pull the roe (orange part) away from the edge of the scallop, it should come away easily.
- Scallop shell alternative (for serving) - if you don't have scallop shells for serving you can use ramekins which is the next best thing or a small baking tray although you'll need to spoon some butter over each scallop when serving if using a tray.
Nutrition Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
5g
(2%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
360mg
(120%)
Sodium
54mg
(2%)
Potassium
70mg
(2%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
501IU
(10%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 360mg | 120% |
| Sodium | 54mg | 2% |
| Potassium | 70mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
