Capesante in Tecia
(Scallops in Tecia)
Ingredients:
16 scallops in the shell
1 tbs. parsley, chopped
2 tbs. breadcrumbs
1 clove of garlic
3 tbs. dry white wine
2 oz. olive oil
Salt
Directions:
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.
OreganoFromItaly.com
The monthly newsletter provides hard to find Sicilian & Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.