Scallops Livornese

Name: Scallops Livornese
Ingredients: 155g (1 ¼ cup) Cippolini onions, peeled and washed; 10g (1 Tbsp) Olive oil; 4g (1 tsp) Salt; 1 clove garlic, sliced; 12g (1 Tbsp) Flat-leaf Italian parsley, chopped; 230g (1 cup) Carbone Roasted Garlic; 40g (4 Tbsp) Scallion (white part only), sliced thin; 12g (1 Tbsp) Capers, rinsed; 30g (3 Tbsp) Castelvetrano olives cut into 1/8” rings; 1g (1/4 tsp) Chili flakes; 20g (2 Tbsp) Water; 12g (1 Tbsp) Olive Oil; 6g (1/2 Tbsp) Salt; 12 ea U10 Scallops; 12g (1 Tbsp) Scallion greens, sliced 1/8”; 15g (1 Tbsp) Extra virgin olive oil; 9g (2 tsp) Herb Mix (Chive batons ½”, picked mint leaves, picked curly parsley equal parts); 15g (1 Tbsp) lemon juice; 30g (3 Tbsp) Italian flat-leaf parsley, chopped; 45g (1/2 cup) Canola Oil; Salt to taste

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Check out this delicious recipe for Scallops Livornese from Carbone!

Keywords

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Ingredients

155g (1 ¼ cup) Cippolini onions, peeled and washed
10g (1 Tbsp) Olive oil
4g (1 tsp) Salt
1 clove garlic, sliced
12g (1 Tbsp) Flat-leaf Italian parsley, chopped
230g (1 cup) Carbone Roasted Garlic
40g (4 Tbsp) Scallion (white part only), sliced thin
12g (1 Tbsp) Capers, rinsed
30g (3 Tbsp) Castelvetrano olives cut into 1/8” rings
1g (1/4 tsp) Chili flakes
20g (2 Tbsp) Water
12g (1 Tbsp) Olive Oil
6g (1/2 Tbsp) Salt
12 ea U10 Scallops
12g (1 Tbsp) Scallion greens, sliced 1/8”
15g (1 Tbsp) Extra virgin olive oil
9g (2 tsp) Herb Mix (Chive batons ½”, picked mint leaves, picked curly parsley equal parts)
15g (1 Tbsp) lemon juice
30g (3 Tbsp) Italian flat-leaf parsley, chopped
45g (1/2 cup) Canola Oil
Salt to taste