Cape Sante in Tecia (Cappe Sante in Tegame) from Mediterranean Seafood by Alan Davidson
Open the scallops. Remove, wash and pat dry the edible white muscles, and coat them with breadcrumbs. Reserve the 8 best half-shells and clean them well. Heat the olive oil and butter in a pan with...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Paper towel
- Mixing bowl
- Brush
Ingredients
- 16 large scallops
- fine breadcrumbs
- 2 tbs olive oil
- 30 g (1 oz) butter
- 1 clove garlic
- 3 sprigs parsley
- salt
- juice of half a big lemon
- 3 tbs white wine
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