{"id":3931,"date":"2026-07-20T20:45:19","date_gmt":"2026-07-20T20:45:19","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3931"},"modified":"2026-07-20T20:45:19","modified_gmt":"2026-07-20T20:45:19","slug":"baked-scallops-on-the-shell-with-white-wine","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/baked-scallops-on-the-shell-with-white-wine\/","title":{"rendered":"Baked Scallops on the Shell with White Wine"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">Allow 2-3 scallops per person, depending on the size.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Usually the scallops are sold already opened and cleaned. If not, you can always ask your fishmonger to do it for you and make sure you are given the shells.<\/span><\/p>\n<p class=\"p2\"><strong><span class=\"s1\">For 4-6 as a starter:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">12 good sized scallops and 6 perfect shells (choose the largest ones)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 large garlic cloves, peeled and chopped <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 heaped tablespoon of chopped parsley <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">white wine, a tablespoon per shell<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some cold butter<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">breadcrumbs <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Heat the oven to 200 C.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Rinse the scallops under cold water, pat dry with a kitchen paper towel.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Wash the shells under hot water, dry and place then on a large baking tray.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Season the scallops with some salt and pepper. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Nestle the scallops in their shells, two per one large shell.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Mix the chopped parsley with the garlic and scatter all around and on top of the scallops.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour in the white wine into each shell.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Dab the scallops with some butter and sprinkle with some breadcrumbs, about half a teaspoon per shell.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake on the upper shelf (but not the highest, the garlic may burn that way)<span class=\"Apple-converted-space\">\u00a0 <\/span>in the preheated oven until golden and bubbling, about 10-15 minutes, depending on the size.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Allow 2-3 scallops per person, depending on the size. Usually the scallops are sold already opened and cleaned. If not, you can always ask your fishmonger to do it for you and make sure you are given the shells. For 4-6 as a starter: 12 good sized scallops and 6 perfect shells (choose the largest &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/baked-scallops-on-the-shell-with-white-wine\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Baked Scallops on the Shell with White Wine&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3940,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9],"tags":[731,732,733,734],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3931"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3931"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3931\/revisions"}],"predecessor-version":[{"id":3942,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3931\/revisions\/3942"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3940"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}