Scallops
Posted on Jan 26, 2010 07:51:09 AM
Scallops recipe
This scallop recipe is probably the first seafood recipe ever of this blog, except for the shrimp risotto and the shrimp and zucchini pasta. I must admit I prefer meat rather than seafood, but these scallops almost made me change my mind. The Italian name for Scallop is capasanta, I’m not sure where it comes from though, strangely enough there’s no explanation in Wikipedia, and the only account that I found is that the shells were used in the Middle Ages to pour holy water during baptism (“santa” means holy), but this could be the usual regurgitated info with no reference you find on the Internet.
Anyway, back to scallop recipes, this is a typical seafood starter in Italy, and a very easy one to prepare. Shells are important in this recipe, so go to a fishmonger’s first, he may keep them in the back of the store. Buy six of them, you can put them in the dishwasher and re use them as many times as you want.
Except for the scallops, I’m not able to give exact quantities, as each ingredient goes in the shell in tiny amounts. Go with your instinct. However for 4 people you will need:
- butter
- 2-3 scallops (depending on how big they are) for each shell
- a drizzle of white wine
- a pinch of parsley, freshly copped
- a pinch breadcrumbs
Preheat the oven at 180°C (256°F). Put the ingredients equal amount in each shell in the same order as above. Stick the shells in the oven for 15-20 minutes, and you got yourself a pretty amazing seafood starter.