Recipe Capesante In Tecia


  • 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
  • salt

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 into their own shell, previously heated, or placing them on a serving platter.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at