Name: Capesante alla Veneta (Scallops Cooked in the Venetian Style)
Yield: Serves 4
Cuisine: Italian
Ingredients: lemon wedges, to serve; 25 ml/1½ tbsp lemon juice; 45 ml/3 tbsp dry white wine; sea salt and ground black pepper; 16 scallops with their shells, cleaned and prepared (see Cook’s Tip); 3 garlic cloves, finely chopped; 30 ml/2 tbsp finely chopped fresh flat leaf parsley; 175 ml/6 fl oz/¾ cup olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

In this recipe, fresh scallops are gently poached in their own juices with white wine, lemon juice and garlic, to make the simplest of dishes. The tender, sweet meatiness of the shellfish is beautifully offset by the other flavours. Scallops are popular in Venice and they feature in many rice and pasta dishes, or are served simply, as in this recipe. You can buy them cleaned and prepared from any good fishmonger - be sure to ask for the shells for serving the scallops. You could also serve