Broiled Sea Scallops

Capesante al Forno

Preparation info
  • Serves


    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

Here is an easy and exquisite preparation that one finds all along the coastal areas of Friuli-Venezia Giulia and, to a lesser extent, in the Veneto. It is a classic appetizer. To successfully make it you must become friends with your fishmonger and ask him to find you sea scallops that are still in their shell. When you buy them whole in the shell, the flavor will be incredibly fresh. You will see the orange-colored roe (also called coral) in addition to the white scallop. Many Europeans e