Le Ricette

Venetian-style Scallops

di Academia Barilla

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Le ricette
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PREPARATION TIME
25 min
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DIFFICULTY
Easy
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TYPE
Appetizer
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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.

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.

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