Choose the print layout
Shopping ListRecipe: Venetian-style Scallops
Ingredients for 4 people
Select what you need and print your shopping list!
- 8 scallops
- 1 teaspoon garlic
- 1 tablespoon parsley
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- salt and pepper to taste
Le Ricette
Venetian-style Scallops
di Academia Barilla
PREPARATION TIME
25 min
25 min
DIFFICULTY
Easy
Easy
TYPE
Appetizer
Appetizer
ITALIAN REGION
Veneto
Veneto
Tags
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
Preparation 20 minutes preparation + 5 minutes cooking
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.
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.
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
