16 scallops in the shell
1 tbs. parsley, chopped
2 tbs. breadcrumbs
1 clove of garlic
3 tbs. dry white wine
2 oz. olive oil
salt
Preparation
Open the scallops, remove the mollusks with the roe and keep the shells. Wash under running water and pat dry. Make a battuto of parsley and breadcrumbs and coat the scallops with it.
Sauté the garlic in a skillet with oil. Remove when golden brown. Add the scallops, turning quickly, then add wine. Reduce briskly and finish the cooking in the oven for another 4 mins. Season and serve immediately, either by returning the scallops back into their own shell, previously heated, or placing them on a serving platter
We baked some cookies that needs to be eaten, accepted, in order for the website to work properly, it simply won't work without. In order to collect information and improve your experience, we also need to use some third party cookies. Can we?
These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad.com and the trusted partners we work with
WAIT A SECOND
Before we say ciao, why not join our newsletter & stay up to date on everything happening on planet Italyaborad.com
FREE DELIVERY FOR ORDERS OVER £100
0 
