Scallops with Vegetables / Cappesante con le Verdure
This is a visually appealing dish as well as tasting good and good for you. Use dry scallops and do not overcook them. Serves 4
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Dish
- Paper towel
- Saute pan
- Spoon
- Dinner plate
- Kitchen towel
- Tongs
- Spatula
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon coarse sea salt
- 2 large carrots, peeled and cut intox 1/4-inch lengths
- 8 large Brussels sprouts, trimmed and halved
- 1 cup green string beans, trimmed
- 1/2 cup organic cornmeal
- 2 tablespoons fresh thyme leaves
- 2 large beefsteak tomatoes, each cut intothick round slices
- 4 tablespoons butter
- 4 large shallots, peeled and minced
- 1 pound large sea scallops, dried on paper towels
- 2/3 cup dry white wine
- Ingredients
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