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Roasted Garlic Cappa Santa

I was walking through the grocery store and wanted to make some type of seafood. I was thinking either Halibut or Salmon, but then I saw scallops!

Scallops are very delectable and low in both calories and fat. Most people avoid shellfish because they are generally high in cholesterol. They are a good source of potassium (cardiovascular health), magnesium (blood pressure), and phosphorus (important for strong teeth and bones).

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Cappa Santa means Scallops in Italian.

Roasted Garlic Cappa Santa (Scallops)

Servings: 4 Servings

Total Time: 10 minutes

Ingredients:

6 Large Sea Scallops

6 Scallop Baking Shells

3 tsp Chopped Shallots

1 Tbsp Butter

3 tsp Garlic minced

6 tsp Dry White Wine

Salt and Pepper

Directions:

Preheat broiler.

Place the 6 scallop baking shells on a nonstick baking sheet. Then place 1 large sea scallop in each shell.

In a bowl, melt 1 Tbsp. butter and mix in the garlic and half the shallots. On top of each scallop, spoon the melted mixture so that it is evenly distributed.

Then place the chopped shallots on top of that (once again evenly distributing them).

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Add the dry white wine by spooning it on top of each scallop like the melted mixture. Sprinkle with salt and pepper.

Put them under the broiler for 5-10 minutes.

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Garnish with chopped Italian parsley. Add a squeeze of lemon and serve hot!

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Roasted Garlic Cappa Santa
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Seafood
Serves: 4
Ingredients:
  • 6 Large Sea Scallops
  • 6 Scallop Baking Shells
  • 3 tsp Chopped Shallots
  • 1 Tbsp Butter
  • 3 tsp Garlic minced
  • 6 tsp Dry White Wine
  • Salt and Pepper
Directions:
  1. Preheat broiler.
  2. Place the 6 scallop baking shells on a nonstick baking sheet. Then place 1 large sea scallop in each shell.
  3. In a bowl, melt 1 Tbsp. butter and mix in the garlic and half the shallots.
  4. On top of each scallop, spoon the melted mixture so that it is evenly distributed.
  5. Then place the chopped shallots on top of that (once again evenly distributing them).
  6. Add the dry white wine by spooning it on top of each scallop like the melted mixture. Sprinkle with salt and pepper.
  7. Put them under the broiler for 5-10 minutes.
  8. Garnish with chopped Italian parsley. Add a squeeze of lemon and serve hot!

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