Le Ricette

Venetian-style Scallops

di Academia Barilla

Big Image
Le ricette
  • Image 1
  • Short Video




forma
PREPARATION TIME
25 min
forma
DIFFICULTY
Easy
forma
TYPE
Appetizer
forma
ITALIAN REGION
Veneto


Ingredients for 4 people


8 scallops
1 teaspoon garlic
1 tablespoon parsley
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
salt and pepper to taste


Ingredients


scallop

Preparation 20 minutes preparation + 5 minutes cooking

1
Carefully brush the shells while still closed. Rinse repeatedly, then open to prepare for cooking. Remove the yellow part, retaining only the carefully cleaned white meat.

2
In a shallow pan, large enough to hold everything, heat the oil over high heat and add the scallops. Add the finely chopped garlic and parsley.

3
Season with salt and pepper and cook for 5 minutes. Add the lemon juice. Arrange two scallops in each shell, topped with the cooking liquid, and serve.


Wine pairing

Succulence, oiliness and spiciness flavors that are well-balanced among themselves. An interesting accompaniment is a sparkling white wine that is not too soft. D.O.C.G. Valdobbiadene Prosecco Superiore Millesimato.


Chef's Tip

The secret of this dish, which is served à la carte in the best restaurants, is the freshness of the scallops. It can be eaten either hot or cold. It is sometimes accompanied by hot garlic-flavored croutons.

Let us inspire you


How to make sweet shortcrust pastry
Soft and crumbly, sweet shortcrust pastry, ...

Olio Extravergine Riviera Ligure DOP
Olives have been cultivated in Ligura ...

Sicilia
The Land Sicily, Italy’s most southern region, ...

Mortadella di Bologna IGP
The Emilia Romagna region was first ...

Doppio concentrato di pomodoro
Originally from South America, the Licopersicon ...

Ziti
Try Barilla's Ziti from our Classic ...

Molise
The land Molise is one of Italy’s ...

PLUS® Penne
Try Barilla Plus Penne. Barilla Plus ...

How to make fish broth
A basic preparation, used less often ...

How to make diplomacy cream
Diplomacy cream is a mixture of ...