Italian Fish Recipes - Venetian Scallops (Capesante alla Veneziana) Recipe

Ingredients

• 450 g/1lb potatoes

• Salt

• 60 ml/4 tbsp milk

• 15 g/1 oz/2 tbsp unsalted (sweet) butter

• 12 large shelled scallops

• 75ml/5 tbsp olive oil

• 1 garlic clove, peeled and chopped

• 5 sprigs of fresh parsley, chopped

• Salt and freshly ground black pepper

• juice of 1 lemon (optional)

Method:

1. Chop the potatoes roughly and place in a pan of salted water.

2. Cook for 15-20 minutes until soft. Drain and mash, adding the milk and butter.

3. Pipe the potatoes around the edge of an ovenproof dish and place under a hot grill (broiler) for 2-3 minutes until browned on the edges.

4. Place the scallops in a large saucepan with the oil, garlic and parsley.

5. Season with a little salt. Cover with a lid and cook for 5 minutes.

6. Spoon the scallops into the centre of the potatoes and serve immediately, sprinkled with lemon juice if liked.