Capesante gratinate

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Capesante gratinate

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Ingredients

Adjust Servings:
8 Capesante
1 dl White wine dry
Bread crumbs
Parsley
50 g Butter
Salt

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Ingredients

Directions

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Capesante gratinate are one of the most popular Christmas appetizers in Italy, especially for Christmas Eve dinner, traditionally featuring a seafood menu. This recipe is not among the cheapest, but the result is guaranteed if you want to bring to the table a dish that is both elegant and simple to make.

Capesante gratinate are a perfect appetizer for the holiday menu, from Christmas Eve with the traditional seafood menu to New Year’s Eve. An idea that does not require special preparation techniques and will be sure to impress. The recipe we propose is basic, in case you want to try a tasty recipe cooked in a pan try Capesante al Bacon.

Just for Christmas Eve dinner you can prepare, in addition to Capesante gratinate, other tasty seafood appetizers such as Shrimp Cocktail or Salmon Meatballs, two ideas that are just as easy to make and very popular.

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Steps

1
Done

Begin preparing this recipe by carefully cleaning the Capesante (scallops). Remove the shellfish from the shell, remove the hazelnut-colored fringe, wash the "nut" (the white muscle) and the "coral" (the orange part) under running water. Wash the shells as well and keep them aside. Chop the parsley and mix it with the breadcrumbs in a small bowl. Arrange the scallops inside their shells on a baking sheet, spacing them slightly apart, and spread the parsley breadcrumbs over the shellfish.

2
Done

Pour over each a little dry white wine-you can also use prosecco-and salt to taste. Place a knob of butter on each and bake at 180°C (356°F) for 10 to 15 minutes, or until golden brown.

3
Done

Bake the Capesante gratinate and serve immediately.

Eatsitaly

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