Bella Piatti's Cape Sante Gratinate - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Bella Piatti's Cape Sante Gratinate

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(WJBK) -

Get this recipe courtesy of Chef Francesco Apollonia from Bella Piatti, one of the many restaurants taking part in Dining Out for Life on Thursday, April 25.

Yields 1 serving

3 large dry sea scallops
2 tbsp extra virgin olive oil
2 tbsp brandy
3 tsp grated Parmigiano Reggiano cheese
3 chunks of unsalted butter (about ½ tsp each)
Salt and fine ground pepper

Season each of the scallops on both sides. Place them in a small baking dish (a small gratin dish will be the best). Drizzle the oil and the brandy over the scallops. Coat the top of each scallop with the cheese and place a chunk of the butter on top of each one.

Place the dish in the oven at 425˚F for about 10 minutes, or until they are cooked and the top presents a nice golden color.

Place the scallops on a serving dish and spoon some of the sauce over each one, serving alongside a small salad of baby arugula and shaved fennel drizzled with your favorite salad dressing (Champagne or Citrus dressing are the best for this dish).

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