- 16 scallops in the shell (capesante)
- 1 tbs. parsley, chopped
- 2 tbs. breadcrumbs
- 1 clove of garlic
- 3 tbs. dry white wine
- 2 oz. olive oil
How to make 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.
Saute 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.