Venetian Scallops

Name: Venetian Scallops (Capesante alla Veneziana)
Cuisine: Italy
Ingredients: 12–14 large scallops, opened by your fishmonger; 12–14 large scallops, opened by your fishmonger; salt and pepper; 1 handful parsley, chopped; 1 clove garlic, peeled and finely chopped; 1 wine glass best-quality olive oil; juice of 1 lemon, strained; salt and pepper

Capesante alla Veneziana

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

In Italy the scallop enjoys several different names: it is known as ventaglio, pettine maggiore or conchiglia del pellegrino. In this recipe from Venice scallops are cooked very simply with garlic, parsley, olive oil and lemon juice. You can serve this either as a starter or as a main course.

Ingredients

12–14 large scallops, opened by your fishmonger
1 wine glass best-quality olive oil
1

Europe
Italy
Fish course
Starter
Pescatarian
Mediterranean
Venice
Gluten-free

Method

Remove the molluscs from their shells and clean them carefully, discarding the yellow outer skirt but not the orange corals. Put them into a heavy-bottomed pan with the oil, garlic and parsley and season to taste with salt and pepper. Cover and cook slowly for 5–6 minutes. Sprinkle with the lemon juice and return the scallops to their shells before serving.