Back to website!
Le Cesarine - Logo

Scallops, or capesante, are an excellent choice when you want to indulge. Plump, buttery and fresh, they are sure to make a great impression. They are surprisingly easy to prepare, too! 

Here's a recipe that will make the flavours of your scallops sing. 


Difficulty: Easy
Preparation time: 20 mins
Cooking Time: 5 mins
Quantity: serves 2
Cost: medium

Ingredients

6 large scallops, in their shells
Half a glass of white wine
1 clove of garlic
A handful of finely chopped parsley
Juice of half a lemon
Olive oil to taste
Salt and pepper to taste

Method

You can ask your fishmonger to open the scallops for you, but here's what do do if you buy them closed: 

  • Carefully insert a shucking knife (or a short, rounded knife) into the shell's hinge and twist the knife to pop the shell open.
  • Once you have the shell completely open, run your knife around the white scallop meat and roe (the bright orange part), removing the skirt. 
  • Bin all excess material so you are left with white juicy meat and roe.

Now, you can prepare them in the Venetian style: 

  1. Pat your scallops dry with a paper towel after washing carefully.
  2. Rinse and thoroughly dry 6 half scallop shells, which will be your serving dishes.
  3. Sauté the garlic and parsley in a few tablespoons of olive oil, add the scallops and sear briefly, until golden, about 3 minutes on each side. Squeeze half a lemon over them and season with salt and pepper to taste.
  4. Place 2 molluscs in each half shell, brush with the cooking juice, and serve straight away. 

Italian Seafood at its best

Love seafood? Explore our culinary experiences on Italy's coast!