Veneto Recipes
CAPESANTE IN TECIA

CAPESANTE IN TECIA

Scallops in Tecia

How to make the Scallops in Tecia:

Open the scallops, remove the mollusks with the roe and keep the shells. Wash under running water and pat dry. Make a battuto of parsley and breadcrumbs and coat the scallops with it.

Saute the garlic in a skillet with oil. Remove when golden brown. Add the scallops, turning quickly, then add wine. Reduce briskly and finish the cooking in the oven for another 4 min. Season and serve immediately, either by returning the scallops back into their own shell, previously heated, or placing them on a serving platter.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM