1️⃣ 8 large scallops in shell (cleaned) 🐚
2️⃣ 60 g unsalted butter, melted 🧈
3️⃣ 1 shallot, finely chopped 🧅
4️⃣ 1–2 garlic cloves, finely minced 🧄
5️⃣ A handful of fresh parsley, finely chopped 🌿
6️⃣ 40 g fresh breadcrumbs (preferably crusty bread) 🍞
7️⃣ Zest of half a lemon 🍋
8️⃣ Salt and freshly ground pepper to taste 🧂
9️⃣ A drizzle of extra-virgin olive oil (optional) 🍶
Experience the coastal elegance of Capesante Gratinate, Trieste’s beloved scallop gratin plump Adriatic scallops baked in their shell with fragrant garlic, parsley, onion, butter, and a golden breadcrumb topping. The charm lies in its simplicity: fresh seafood meets aromatic richness for an irresistibly tender yet crispy bite. These scallops are perfect as a refined starter or a light main, ideal for summer gatherings or romantic dinners with an Italian flair. ⏱️
Baking tray or dish
Oven or grill (broiler)
Mixing bowl
Small spoon or brush for butter
Grater for lemon zest
Knife & cutting board
Spoon for topping distribution
Instructions Step By Step
1️⃣Preheat the oven to 200 °C (390 °F) or switch on the broiler if you prefer a faster gratin finish.
2️⃣Prepare the topping: In a bowl, combine melted butter, minced shallot, garlic, parsley, lemon zest, breadcrumbs, a pinch of salt, and black pepper. Stir until well mixed; it should resemble moist sand.
3️⃣Arrange scallops: Place scallop shells on a baking tray. If they don’t sit flat, prop them with scrunched aluminum foil for stability.
4️⃣Fill with the topping: Spoon the breadcrumb mixture atop each scallop, pressing gently to cover the flesh—this is the golden grate that seals in flavor.
5️⃣Bake or broil: Place the tray under the oven’s grill (top rack). Let it bake for 6–8 minutes, or until breadcrumbs are golden-brown and herbs fragrant. Avoid overcooking to preserve scallop’s tenderness.
6️⃣Finish & serve: Drizzle a touch of olive oil if desired. Serve immediately with a second lemon half for optional squeezing.
🐚 Use the clearest, plumpest scallops for best texture and flavor.
🧻 Dry scallops before topping to avoid soggy results.
🌶️ Feel free to add crushed chili flakes for a spicy twist.
🍷 Serve with light white wines from the region — Ribolla Gialla or a chilled Collio Pinot Grigio complement beautifully.
⏳ Best enjoyed fresh.
❄️ If leftover, cover shells in cling film and refrigerate up to 12 hours.
🔥 Reheat quickly under the grill for 2–3 minutes to re-crisp toppings.
🚫 Avoid the microwave to preserve texture.
This recipe hails from Trieste, the Adriatic pearl of Friuli-Venezia Giulia. Known locally as “Capesante Gratinate,” it celebrates the region’s rich marine heritage. The dish likely stems from post-World War II Italian culinary refinement, when Trieste’s fishermen combined their catch with buttery, crusted simplicity in shell gratins, echoing Austro-Hungarian elegance joined to Italian flavor sensibilities. Today it’s one of the most treasured seafood appetizers of the region, symbolizing coastal refinement and Triestine conviviality, as chronicled in regional food guides. Beyond its refined taste, the recipe reflects Trieste’s identity as a crossroads of cultures blending Italian coastal tradition with Central European finesse. Some sources even note that scallops were considered a festive delicacy in Trieste’s bourgeois households, often prepared during Christmas Eve dinners or major family celebrations, reinforcing their role as a true emblem of Friulian hospitality.
Capesante gratinate con pistacchi by Miansari66, CC BY-SA 4.0 via Wikimedia Commons.
Trieste by Uoaei1, CC BY-SA 2.0 via Wikimedia Commons.
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