Chef Marco Porceddu: Capesante Ripiene - Stuffed Scallops
Prep Time:15 min
Cook time: 10
Difficulty: 1 out of 5
Serve: 4
Ingredients:
4 scallops, fresh in a half shell medium size
1/2 cup Panko breadcrumbs Lightly Toasted
4 tsp Fresh herbs
1 tbs Olive oil
salt & pepper
8 medium Shrimp chopped
1 cup small size Calamari julienne
3 Garlic cloves sliced
1/2 cup Leeks julienne
1 shot brandy / cognac
Preparation:
In a medium heat pan, sautéed the shrimp and the Calamari with the garlic and the leeks
Add Salt, Pepper and a shot of brandy
Place aside and add the breadcrumbs and the herbs
Stuff the Scallop with the seafood mixture
Place Scallops in a pre heated oven at 400 degrees for about 5 minutes
Serve when still hot
Wine Pairing:
Sancerre
Ribolla Gialla
California Chardonnay
