Stuffed scallops
Ingredients for 4 servings:
16 scallops (cappesante)
16 curled octopus
2 cloves of garlic
1 baby onion
1 little stick of celery
1 glass of white dry wine
1 chilli pepper
Extra virgin olive oil
Stuffed scallops
Vigorously rub the shells with a wet stiff bristle brush, then wash them repeatedly in cold water.
Put the sliced baby onion and celery into a large pan, some chopped parsley and half glass of wine; place the scallops, one near the each other; heat until valves open. At this point, remove them from heat.
Completely open the shells and remove the mollusc detaching it from the valve with a knife.
Clean the “moscardini” (curled octopus), wash and cut into strips. Chop the remaining parsley with garlic and chilli pepper; put half of them into a pan and fry slightly with a little oil. Add moscardini, wet with the remaining wine and cook.
Heat the oven at 180°C.
Place the molluscs into a bowl, some of the remaining chopped parsley and the curled octopus with their sauce.
Place one mollusc with some curled octopus and seasoning in every half shell and season with pepper.
Strew with breadcrumbs, sprinkle the stuffing with some parsley and garlic again, salt and sprinkle with oil.
Place the shells onto a baking pan covered with aluminium foil and gratin.

Preparation time: 60 minutes
Cooking time: 30 minutes
Difficulty: easy
Origin: Italy

Chef’s advices
Combine with Galestro.
Stuffed scallops - Ricetta