A deliciously simple Scallop Gratin from Friuli-Venezia Giulia, baked with a fragrant parsley and onion butter and finished with fine breadcrumbs. These scallops make an elegant starter: easy to prepare and ready in about 25 minutes.
This classic recipe comes from Trieste in the Friuli-Venezia Giulia region of Italy. Its simplicity is deceptive — the combination of soft butter, sweet onion and fresh parsley elevates the natural sweetness of scallops.
I like to serve these scallops as a starter for special occasions: they look elegant on the plate, are quick to assemble and always impress guests. If your butter is already softened, the preparation takes just a few minutes. You can also assemble them ahead and refrigerate until ready to bake.
See the recipe below with ingredient notes, step-by-step instructions and handy tips. For a printable version, use the recipe block at the bottom.
Table of Contents
- Ingredients
- Step by step photos and instructions
- Recipe Tips
- More delicious Italian fish and seafood recipes
- Full Recipe
Ingredients
Ingredient notes and substitutions
- Scallops – Fresh scallops are ideal. If the roe (the orange part) is attached, you can leave it on or remove it according to preference. Rinse scallops under cold water and pat dry before using.
- Butter – Use unsalted butter, softened to room temperature for easy mixing.
- Onion – Sweet white onion is used here; shallots are a fine substitute for a milder, more delicate flavor.
- Fine breadcrumbs – Use unseasoned fine breadcrumbs. Panko or homemade crumbs also work but will yield a slightly different texture.
Step by step photos and instructions
- Finely chop – Finely chop the onion, then run your knife over it a few times so it becomes almost paste-like. Do the same with the parsley to keep both elements evenly textured.
- Make the butter – Place the softened butter in a bowl, add the chopped onion, parsley and a small pinch of salt. Mix thoroughly until combined and smooth.
- Assemble and bake – Arrange the scallops on their shells or in small ramekins on a baking tray. Lightly season each scallop with salt. Spoon about 1 tablespoon of the parsley-onion butter onto each scallop and top with roughly 1 teaspoon of fine breadcrumbs. Bake at 200°C (400°F) for 8–9 minutes, until the butter is bubbling and crumbs are lightly golden.
Recipe Tips
- Prep the scallops – Rinse scallops under cold water and pat dry with paper towels. Keep them chilled until you’re ready to assemble.
- Scallop roe – The roe is edible and common on many scallops. Leaving it attached won’t change cooking time; remove it if you prefer.
- Serving alternatives – If you don’t have scallop shells, use small ramekins. If baking on a tray, spoon a little extra melted butter over each scallop when serving to keep them moist.
Yes. Assemble the scallops up to the baking step and store them in the fridge. For best flavor and texture, prepare no more than one day ahead and bake just before serving.
More delicious Italian fish and seafood recipes
Fish & Seafood
Scallops with ‘Nduja Garlic Butter
Fish & Seafood
Impepata di Cozze (Italian Peppered Mussels)
Fresh Pasta
Lobster Ravioli with Vodka Cream Sauce
Pasta
Linguine alle Vongole (Pasta with Clams)
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Step By Step Photos Above
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Scallops Gratin (Capesante Gratinate)
By Emily
Ingredients
- 8 fresh scallops, washed and patted dry
- 9 tablespoons (130g) unsalted butter, softened
- 1/2 small white onion, finely chopped (about 50g)
- 1 small handful (15g) flat-leaf parsley, finely chopped
- 8 teaspoons fine breadcrumbs
- Salt, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Finely chop the onion and parsley, then mince slightly so their textures match.
- In a bowl combine the softened butter, chopped onion, parsley and a pinch of salt until smooth.
- Rinse scallops and pat dry. If desired, remove the roe by gently pulling it away from the edge.
- Place scallops in their shells or in ramekins on a baking tray. Season lightly with salt.
- Top each scallop with about 1 tablespoon of the butter mixture and 1 teaspoon of breadcrumbs.
- Bake for 8–9 minutes until the butter is bubbling and crumbs are golden. Serve immediately.
Notes
- Prep the scallops – Rinse in cold water and pat dry with paper towels. Keep refrigerated until ready to use.
- Scallop roe – Roe is optional and will not affect cooking time. Remove it by gently pulling it away from the scallop if you prefer.
- Serving alternative – Use ramekins if scallop shells aren’t available. If baking on a flat tray, spoon extra melted butter over scallops when serving.
Helpful Info for All Recipes
- Extra virgin olive oil is used in recipes unless otherwise noted.
- Vegetable sizes are medium unless stated otherwise.
- All recipes are tested using a fan (convection) oven unless stated.
- Nutrition information is approximate and automatically calculated.
Nutrition
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Carbohydrates: 5 g
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Protein: 6 g
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Fat: 9 g
Nutrition information is automatically calculated and should be used as an approximation.
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