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Scallops: description and recipes

Scallops, Italian name Capesante or Cappesante or Pettini, are bivalve molluscs of great dimensions are appreciated by national and international cuisine. Caught in abundance in Veneto , they live in  a wide geographical area.

On the market  is found either  the national product or the Atlantic , far more economic, but less tasty. The solidity is meaty and soft for the white part, while the red is more creamy.

Generally in the fish shop you buy these molluscs  half open, and already ( sometime partially )cleaned  from the sand. If they are fresh the body has a brilliant colour (the white is snowy, and the orange is brilliant). Avoid greyish products or with the shell broken. You can buy them even deep-frozen: can be good enough for sauces or risotto, but  lose their characteristic perfume.

cleansing scallops

You can clean up scallops removing from their shell, paying attention to a careful process of washing  and drying. Generally  the shell is used for the presentation, so it is advisable to wash it carefully.

cooking scallops

Scallops are cooked in many ways, thanks to the strong but refined taste. It is essential to cook not for too long time: otherwise they become rubbery and dry

Italian recipes with pictures for scallops



Scallops to pink pepper


scallops to pink pepperAlso suitable for beginners who want "dare" a matching delicate, and also beautiful to see1

peach scallops

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