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
On the market is found either the national product or the
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.
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.
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
|Also suitable for beginners who want "dare" a matching delicate, and also beautiful to see||1|
cocina italiana en casa