Cappesante al Forno (Baked Scallops with Parmesan)

Name: Cappesante al Forno (Baked Scallops with Parmesan)
Ingredients: 8 diver scallops; 8 scallop shells; 2 tbsp. grated Parmesan; 1 1/2 tbsp. plain bread crumbs; 1 1/2 tbsp. olive oil; 3 sprigs thyme, stemmed; Kosher salt and freshly ground black pepper, to taste

Cappesante al Forno (Baked Scallops with Parmesan) was pinched from <a href="http://www.saveur.com/article/Recipes/Cappesante-al-Forno" target="_blank">www.saveur.com.</a>

"Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan in this classic Venetian chicheti. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty...."

INGREDIENTS

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8 diver scallops

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8 scallop shells

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2 tbsp. grated Parmesan

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1 1/2 tbsp. plain bread crumbs

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1 1/2 tbsp. olive oil

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3 sprigs thyme, stemmed

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Kosher salt and freshly ground black pepper, to taste

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