Scallops Marinara from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franc
Remove the greyish beard around the scallops, and also the blackish sac. Wash the scallops in plenty of cold water and dry on absorbent kitchen paper. Heat the olive oil over a medium heat, add the...
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Cooking tools:
- Paring knife
- Paper towel
- Stove
- Skillet
Ingredients
- lemon wedges
- 1 glass dry white wine
- juice of ½ lemon
- pinch of dried chilli pepper flakes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped parsley
- salt
- freshly ground black pepper
- 8 large scallops and 4 shells
- 1 clove garlic, finely chopped
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