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Chef Marco Porceddu: Capesante Ripiene - Stuffed Scallops

Prep Time:15 min

Cook time: 10

Difficulty: 1 out of 5

Serve: 4


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


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:


Ribolla Gialla

California Chardonnay

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