Gustares Lemony Baked Scallops

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Chatham Harvesters was honored to collaborate with Catherine Ferraresi of Gustare Oils & Vinegars (Chatham Harvesters Fish Share member) for a special cooking demonstration rooted in quality, community, and flavor. The Gustare Test Kitchen is where culinary creativity meets craftsmanship, and it was the perfect setting to showcase our shared passion for fresh, local ingredients.

At Chatham Harvesters, we believe in traceable, responsibly harvested seafood that connects you to the hands and harbors behind every bite. With over two decades of dedication to Cape Cod’s seafood community, Shareen Davis has long been a trusted voice in ensuring that small-boat fishermen are at the heart of every story—and every recipe.

For this demonstration, Catherine and Shareen highlighted Chatham Harvesters pristine day boat sea scallops, caught by Captain Zach Bennett, and paired them with Gustare’s bright and zesty Lemon Olive Oil. The result? A simple yet refined baked scallop dish that celebrates local waters, local producers, and the joy of cooking with confidence.

This recipe, like our mission, supports small businesses, and a seafood system you can believe in—from dock to dish.

Recipe

 Ingredients

1 lb. Chatham HarvestersSea Scallops 

sea salt & pepper 

4 tbsp. unsalted butter, melted 

2 small or 1 large clove of garlic, pressed 

1 tsp. fresh chives, chopped 

juice of ½ lemon 

¼ cup panko breadcrumbs 

¼ cup Parmigiano-Reggiano, finely grated 

1 tbsp. Gustare ItalianLemon Olive Oil 

pinch of red pepper flakes 

zest of 1 lemon 

Directions 

Preheat oven to 425° 

Rinse, pat dry the scallops, and cut off the small side muscle (the“foot”) with kitchen scissors or a paring knife. Season both sides with salt and pepper. Place in a baking dish. 

In a small bowl, combine melted butter, garlic, chives, and lemon juice. Pour all over the scallops. 

In a second small bowl, combine panko, Parmesan-Reggiano, Giuatares Lemon olive oil, red pepper flakes, and lemon zest. Sprinkle on top of each scallop, as much or as little as you like. 

Bake until just golden and scallops are opaque on the outside and a bit translucent inside, approximately 12-15 minutes(check at 12 min, but you may need 15 min. depending on the size of the scallops). 

Spoon a little of the pan’s sauce over top of scallops and serve. Enjoy!