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"This is my second order for your oregano and
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- Scallops in Tecia
- (Capesante
in Tecia)
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Ingredients:
16 scallops in the shell
1 tbs parsley, chopped
2 tbs breadcrumbs
1 clove of garlic
3 tbs dry white wine
2 oz extra virgin olive oil
Salt
Directions:
Open the scallops, remove the mollusks with the roe and keep the shells.
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- Wash under running water and pat dry.
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- Make a battuto of parsley and breadcrumbs and coat the scallops with it.
- Sauté the garlic in a skillet with olive oil. Remove when golden brown.
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- Add the scallops, turning quickly, then add wine.
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- Reduce briskly and finish the cooking in the oven for another 4 minutes.
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- Season and serve immediately, either by returning the scallops back into their own shell, previously heated, or placing them on a serving platter.
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