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Celebrating La Dolce Vita

Capesante Alla Chioggia

Capesante Alla Chioggia
Recipe Date:
1 May 2016
Serving Size:
Cook Time:
Imperial (US)
  • 12 Scallops on the half shell
  • 2 Cloves of garlic, minced
  • 1 cup Primo Estate La Biondina Colombard
  • 3 tbsps JOSEPH First Run Extra Virgin Olive Oil
  • 2 tbsps Flat leaf parsley
  • 3 tbsps Fresh lemon juice
  • 1 tbsp Butter
  • Sea salt and fresh cracked black pepper to taste

Heat olive oil in a shallow pan over a high heat. Remove scallops from shells and when oil is hot add scallops and sear each side for 30 seconds or until golden. Add 1/2 cup of La Biondina and lower heat to medium. Simmer for two minutes then remove scallops from the pan.

Add remaining wine. lemon juice and garlic. Bring to a simmer and reduce by half.

Add butter and parsley, season with salt and pepper and continue to cook for one minute.

Serve the scallops in cleaned