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How to make the capesante in tecia: 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 min. Season and serve immediately,
either by returning the scallops back into their own shell, previously
heated, or placing them on a serving platter.
Recipe courtesy of The Italian Trade Commission.
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