SCALLOP SHELLS with pesto and provola, a tasty, quick and budget-friendly appetizer to make in 5 minutes, perfect for the Christmas holidays, elegant and delicious, baked without béchamel.
SCALLOP SHELLS with pesto and provola are one of those appetizers that seem complicated but are actually prepared in no time. I made them when I needed something elegant for the Christmas table, without spending hours in the kitchen and without using béchamel. The result? A tasty, fragrant, and super delicious fish appetizer, ready in just 5 minutes.
These oven-baked scallops are perfect for Christmas and New Year’s Eve, nice to look at and delicious to eat. The shells become small crunchy treasures thanks to the bread, the provola melts just right, and the pesto immediately adds flavor without needing a thousand ingredients. The almond flakes complete everything with a crunchy note that makes the difference.
It’s one of those quick seafood appetizers that always works, even if you’re not experienced in the kitchen. You can serve them as an elegant appetizer or include them in a seafood menu for Christmas Eve. Plus, they’re budget-friendly, can be prepared in advance, and always end up being the first to disappear from the tray.
If you are looking for a simple, quick, and stress-free Christmas appetizer with scallops, this is the right recipe to keep on hand for all the holidays.
Follow me in the kitchen today, there are scallop shells with pesto and provola.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year, Christmas
Ingredients
- 4 pieces scallops (shells)
- 3 tbsps Genovese pesto (store-bought or homemade)
- 1 tbsp almond flakes
- 2 tbsps breadcrumbs
- whole pink peppercorns
- 1.4 oz provola
Steps
Crumble the breadcrumbs and mix some with the pesto, place the dense cream in the shells.
Add the provola in pieces, the almonds, more breadcrumbs, and a drizzle of oil.
Bake in the preheated oven at 356°F for 4-5 minutes, then remove and add the pink peppercorns.
Bon appétit
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SCALLOP SHELLS with pesto and provola
Useful tips
Use pre-cleaned scallop shells to save time
Choose a dry provola to avoid releasing water during cooking
The pesto can be classic basil or slightly delicate
You can prepare them in advance and bake them at the last minute
Perfect even as single portions for Christmas buffets
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FAQ SCALLOP SHELLS with pesto and provola
Can they be prepared in advance?
Absolutely yes. You can assemble them a few hours earlier and bake them just before serving.
Can I substitute the provola?
Sure, smoked cheese or well-drained mozzarella are also good options.
Is béchamel needed?
No, but if you like it, you can add it.
Are they suitable for Christmas Eve?
Absolutely yes! They are also great for New Year’s and any seafood menu.
How can I enrich the scallop shells with pesto and provola?
You can enrich them by adding Parmesan in pieces or flakes or chopped pine nuts.
