Most read recipes
Capesante in tecia
Ingredients:16 scallops in the shell1 tbs. parsley, chopped 2 tbs. breadcrumbs 1 clove of garlic 3 tbs. dry white wine 2 oz. olive oil salt |
Suggested wine:
Extra Virgin Olive Oil, Dal Cero
|
Preparation
Open the scallops, remove the mollusks with the roe and keep the shells. Wash under running water and pat dry. Make a battuto of parsley and breadcrumbs and coat the scallops with it.
Sauté the garlic in a skillet with oil. Remove when golden brown. Add the scallops, turning quickly, then add wine. Reduce briskly and finish the cooking in the oven for another 4 mins. Season and serve immediately, either by returning the scallops back into their own shell, previously heated, or placing them on a serving platter
Sauté the garlic in a skillet with oil. Remove when golden brown. Add the scallops, turning quickly, then add wine. Reduce briskly and finish the cooking in the oven for another 4 mins. Season and serve immediately, either by returning the scallops back into their own shell, previously heated, or placing them on a serving platter
Showing 0--0 of 0 comments.
- No reviews have been written yet for this recipe , be the first to write one and you will receive a £10 voucher