Capesante (Scallops) antipasto

Scallops with sparkling wine are a perfect appetizer to serve at an important lunch or dinner. The addition of potato cream also makes them suitable as a second course. The scallop flavor is maritime but delicate. The penetrating but elegant scent, the pleasant and refined texture on the palate. All these characteristics that make it the king of mollusks and see them appear in various gastronomic weddings, such as with butter, hot and cold whipped sauces, white or black truffles, white or green asparagus, all with cooking that must be short, delicate and to the point. 

The golden scallops are a simple but delicious appetizer, they are prepared by opening them and obtaining the nuts that will be  laid in the final dish placed on a bed of browned potatoes placed with the scallops on top.

Ingredients

12 scallops

50 g butter 

salt to taste 

1 clove of garlic

1 tablespoon parsley 

300 g potatoes

vegetable broth to taste

salt to taste

parsley to taste

Preparation 

First wash and peel the potatoes, cut them into small pieces then put them in a pot and cover them with water. Put on the heat, close with the lid and bring to a boil then continue cooking for another 20 minutes or just enough so that the potatoes are nice soft. When cooked, drain the potatoes, mash them with the help of the appropriate tool then dilute the puree thus obtained with a little broth and season with a little salt. Keep the puree warm and move on to the preparation of the scallops. Open the scallops, rinse them well in order to eliminate any impurities then lay the mollusks on their shells.

Take a non-stick pan put the butter, garlic and chopped parsley, put on the fire so as to melt the butter then add the sparkling wine and let the liquid reduce by half. Wet the scallops with the liquid and bake in a preheated oven at 240 ° C for 10/12 minutes. Once the scallops are cooked, remove them from the shells, place them on a little potato cream and finish decorating with lumpfish eggs and parsley. Serve immediately.

Preservation

I recommend consuming this delicious dish in the moment.