Caposante in Padella con Capperi

Pan-Fried Scallops with Capers


Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

To grill scallops, prepare as below. Lightly brush with oil and season. Grill on a medium hot grill for a few minutes on each side, and serve with lemon quarters.


  • 18 medium scallops
  • olive oil
  • sea salt and freshly ground black pepper
  • 3 tablespoons


Prepare the scallops by placing them flat shell side down on a board. Insert a sharp 13 cm (5 in) knife close to the hinge of the shell, and prise open. Keeping the blade of the knife flat against the shell bottom so as to avoid cutting into the scallop, gently using a sawing motion, remove the scallop from the bottom shell. The scallop shell should now be open with the scallop nestling in the