• Brolied scallops

    2 votes
    Brolied scallops
    Prep: 20 min Cook: 10 min Servings: 4
    by Shawnna and Davide Busetti
    75 recipes
    Again, this recipe has my Venetian mother in law's culinary hand all over it. These scallops are so delicious, they never disappoint. I made them for Christmas dinner, but they are an elegant beginning to a New Year's Eve dinner, or any other culinary occasion. This recipe is simple and delectable. Large scallops are best, not the smaller bay scallops. I have used frozen on many occasions with great results, as long as they are defrosted completely prior to cooking.


    • ingredients for 4 portions as an appetizer:
    • 4 large scallops
    • 1/4 cup extra virgin olive oil
    • 1 cup bread crumbs
    • t tbs. finely choppped parsley
    • salt to taste
    • 2 tbsp of grated parmesan cheese
    • 2 tbsp of Grand Marnier, brandy or cognac


    1. Fresh scallops in Venice are sold in their shells, so I keep these and use them to broil the scallops. Scallop shells can be bought at a kitchen store, or they can be broiled in any other oven proof vessel.
    2. Take each scallop which has been rinsed and dried, and coat it in olive oil. Then, roll the scallop in bread crumbs until thoroughly coated. Place each scallop in a shell, or other suitable cooking dish. Sprinkle each scallop with a generous amount of salt, some parmesan cheese, and a dash of fresh parsley. The scallops can be made ahead for a few hours and refridgerated at this point.
    3. Heat the oven to 500 degrees. When oven is hot, put the scallops in the oven about 5 inches from the top. Let them cook for about 10 minutes, then spritz them with Grand Marnier or cognac (optional). Put them back in the oven and turn on the broiler. Let the scallops cook another 5 minutes, depending on size, being sure to keep a close eye to avoid overcooking. Spritz again with Grand Marnier and put back in the oven a few more minutes. Check for doneness frequently. Scallops should have a nice golden color, and be slightly firm to the touch. Serve immediately. They will taste absolutely fabulous. ENJOY!! Buon Appetito!

    Similar Recipes


    • Shawnna and Davide Busetti
      Shawnna and Davide Busetti
      Thank you Claudia. They are really tasty.BTW I really like your blog ! The pictures are really nice and the food looks amazing. We just started our blog and, I'm telling you, it's more work than we thought it would be !. Do you have any particular suggestion on how to promote it and getting more traffic? You seem to be very successful with that ! Thank you and we're looking forward to share some more goodies !
      • Claudia lamascolo
        Claudia lamascolo
        these look like a fabulous way to make scallops....amazing looking!
      • John Spottiswood
        John Spottiswood
        Wow Shawnna, this recipe looks fantastic! What a beautiful presentation and recipe looks pretty simple. Adding to my "try soon" folder and will serve next time we have guests!

        Leave a review or comment