Scallops Marinara

Capesante alla Marinara

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 8 large scallops and 4 shells
  • 1 clove garlic, finely chopped
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper
  • pinch of dried chilli pepper flakes
  • juice of ½ lemon
  • 1 glass dry white wine
  • lemon wedges


    Remove the greyish beard around the scallops, and also the blackish sac. Wash the scallops in plenty of cold water and dry on absorbent kitchen paper.

    Heat the olive oil over a medium heat, add the garlic and 1 tablespoon parsley and fry for a few seconds. Add the scallops and sauté for a minute or two. Season with salt, pepper and chilli pepper. Remove the scallops from the pan.

    Add the wine to the pan and reduce to a light syrup. Stir in the lemon juice and reduce a little. Return scallops to sauce and reheat.

    To serve, put 2 scallops into each shell and pour the sauce over. Sprinkle with the rest of the chopped parsley. Serve at once with extra lemon wedges.