This dish is a variation on the wildly popular machas a la parmesana, local razor clams (using oysters is also popular). Traditionally, each scallop is cooked separately in its own half-shell. While it’s rare to find scallops still in the shell in the US, you can buy cooking-grade shells for an elegant presentation. For simplicity, I like to make them in a broiler-safe baking dish or individual ramekins.
Ingredients
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 tablespoon white wine
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped parsley, plus more for garnish
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound sea scallops, preferably dry
- 3 ounces shredded Manchego or Jack cheese
- 1/4 cup Parmigiano-Reggiano
- Fresh nutmeg
Directions
Step 1
In a large bowl, whisk together the olive oil, wine, lemon juice, parsley, salt, and pepper.
Step 2
Rinse and pat dry the scallops, then toss them in the marinade—there should be only enough liquid to lightly coat them. Set your oven to broil while they marinate for 15 minutes.
Step 3
Arrange the scallops in a baking dish or among
4 individual ramekins. Top each scallop with a spoonful of shredded cheese, then a sprinkle of Parmigiano-Reggiano. Use a Microplane grater to dust nutmeg over the tops.
Step 4
Place under the broiler for 8 to 10 minutes, or until the cheese has melted and browned and the scallops are firm to the touch. Sprinkle with more parsley and drizzle with olive oil before serving.
Serves 4