Capesante alla Selvadega
Fish starter from Venice: Capesante a la Selvadega, scallops baked with breadcrumbs.
Among the best known and appreciated shellfish in Italian and international cuisine are the scallops, also known as coquilles St-Jacques.
This shell is present predominantly in the Mediterranean Sea, starting from the Spanish coast from where it seems to have started to spread. The name is said to derive from the fact that the shell was used in medieval times to pour holy water on the head of the baptized, as well as being gathered by the pilgrims who used to stay near the shrine of St. James, on the road of the Camino de Santiago de Compostela.
Baked scallops are a very original, tasty and easy to prepare starter, great for dinners and special occasions. And remember, like all our recipes, you can learn to prepare this amazing dish in our cooking school here in the city of Venice.
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