Capesante Alla Chioggia
Recipe Date:
5 January 2016
Serving Size:
4
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 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
Directions
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
