Cape Sante in Tecia (Cappe Sante in Tegame)

A Venetian Recipe for Scallops

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About


  • 16 large scallops
  • fine breadcrumbs
  • 2 tbs olive oil


Open the scallops. Remove, wash and pat dry the edible white muscles, and coat them with breadcrumbs. Reserve the 8 best half-shells and clean them well.

Heat the olive oil and butter in a pan with the clove of garlic and a chopped sprig of parsley. After a few minutes remove the garlic and put in the scallops with a very little salt. They will take about 12 to 15 minutes to cook. Make