Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us




HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Mediterranean inspired specialty food & gifts

Some More Hot Topics You'd Like to See adv.
1 lb shelled scallops
salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
half lemon juiced
1/2 cup white dry wine
2 - 3 Italian parsley, finely chopped
Sautéed Scallops
Cape Sante alla Veneziana
sauteed scallops xx02 sauteed scallops xx03 sauteed scallops xx04 sauteed scallops xx05 sauteed scallops xx06 sauteed scallops xx07
Season the scallops with salt and pepper. Dredge lightly into the breadcrumbs, shacking off the excess.
Place the oil and butter in a skillet. When the butter starts foaming, add the scallops.
Reduce heat to medium high and sauté for about 2 minutes until golden on all sides.
Add a generous squeeze of lemon.
Add the wine and let it evaporate.
Top with the parsley, adjust salt and pepper, and serve at once.
sauteed scallops xx01
Sautéed Scallops is a typical dish from the Venice area. Scallops (cape sante in Italian) are common in the Adriatic Sea, which is rich of mollusks and crustaceans. In Italy, they have many names: Ventagli (fans) because of their characteristic shape or pettini (combs) for their Latin name, Pecten Jacobeus.

Second Course >> Sautéed Scallops Venetian Style