Venetian Baked Scallops (Capesante alla veneziana)

Name: Venetian Baked Scallops (Capesante alla veneziana)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italy
Ingredients: 16 large scallops in the shell (about 1 1/2 lb/700 g total), or 1 1/2 lb (700 g) large sea scallops plus 16 clean scallop shells or small ramekins; 1 cup (100 g) fine dry breadcrumbs; 3 tbsp (45 ml) extra-virgin olive oil, plus extra for greasing; 2 garlic cloves, finely minced; 3 tbsp finely chopped fresh flat-leaf parsley; 1/4 cup (60 ml) dry white wine; 1 lemon, cut into wedges, to serve; Salt and freshly ground black pepper

Capesante alla veneziana Say it: kah-peh-SAHN-teh ahl-lah veh-neh-TSYAH-nah

By the Passport Plate editors. Published November 5, 2026.

Jump to recipe Pin it

Capesante alla veneziana is Venice's classic way with scallops: the shellfish are returned to their shells, blanketed with garlicky breadcrumbs and parsley, then baked until the topping is golden and the scallops are just opaque. It is a favorite antipasto or light main in Venetian trattorias, especially along the lagoon where scallops are plentiful. The result tastes of sweet shellfish, olive oil, garlic and toasted bread, with a squeeze of lemon cutting through the richness. Simple, briny and elegant, it captures the city's seafood traditions.

Venetian Baked Scallops (Capesante alla veneziana)

Capesante alla veneziana

Pronounced kah-peh-SAHN-teh ahl-lah veh-neh-TSYAH-nah

Serves: 4
Prep: 20 min
Cook: 15 min
Total: 35 min
Level: Easy

Dairy-free

Also nut-free and egg-free.

Allergens: contains gluten, shellfish. Check labels on packaged ingredients.

Ingredients

4 servings

Scallops and topping

16 large scallops in the shell (about 1 1/2 lb/700 g total), or 1 1/2 lb (700 g) large sea scallops plus 16 clean scallop shells or small ramekins
1 cup (100 g)100 g (1 cup) fine dry breadcrumbs
3 tbsp (45 ml)45 ml (3 tbsp) extra-virgin olive oil, plus extra for greasing
2 garlic cloves, finely minced
3 tbsp finely chopped fresh flat-leaf parsley
1/4 cup (60 ml)60 ml (1/4 cup) dry white wine
1 lemon, cut into wedges, to serve
Salt and freshly ground black pepper

Method

Preheat the oven to 450°F (230°C). Lightly grease a baking dish large enough to hold the scallop shells or ramekins in a single layer.
Scrub the scallop shells clean. Open or remove the scallops from their shells, rinse them briefly in cold water and pat very dry with paper towels; if coral roe is attached, keep it. Return each scallop to a clean shell or set it in a ramekin.
In a small bowl, mix the breadcrumbs, garlic, parsley, 2 tbsp (30 ml) of the olive oil, a pinch of salt and a few grinds of pepper until the crumbs look evenly moistened.
Season the scallops lightly with salt and pepper. Spoon the breadcrumb mixture over each scallop, pressing it gently so it stays in place without packing it too tightly.
Drizzle the white wine and the remaining 1 tbsp (15 ml) olive oil over the topped scallops.
Bake for 8–12 minutes, until the scallops are just opaque in the center and the breadcrumbs are golden and crisp at the edges. If the topping needs more color, broil for 1–2 minutes, watching closely.
Serve hot with lemon wedges for squeezing over the scallops.

Regional variants

Some Venetian cooks add a little grated lemon zest to the breadcrumb mixture, while others flash the filled shells under a hot broiler for a darker, crisper crust.

Cook's notes

Do not overbake the scallops; they turn rubbery quickly, so pull them as soon as they are just opaque.
Dry the scallops thoroughly before topping them so the breadcrumbs crisp rather than steam.
If using loose scallops, small ramekins or scallop shells keep the topping contained and make an attractive presentation.

Serve with

Crusty bread and a crisp white wine such as Soave or Pinot Grigio.

Make ahead and storage

Assemble the topped scallops up to 2 hours ahead, cover and refrigerate; bake just before serving.

Venetian Baked Scallops (Capesante alla veneziana)