Barbecued Capesante

Scallops (Chioggian fisherman style)

Serves 4 (3 scallops per person, as an entrée)



12 fresh capesante (scallops)

4 cloves of crushed garlic

2 tablespoons of finely chopped fresh parsley

2 tablespoons of finely grated parmesan cheese

2 tablespoons of olive oil

1 generous splash of grappa

1 generous splash of prosecco

Freshly-ground pepper



1. Place the cleaned scallops, in their shells, on a hot barbecue.

2. Pour a little of the olive oil into each shell, then sprinkle a little garlic, parsley and parmesan into each one followed with a little freshly-ground black pepper.

3. Splash the grappa over the scallops, and watch out for the flames! Cover with the barbecue hood to steam.

4. Pour some prosecco into the tray underneath and let the scallops cook only for a minute or so. Serve simply on a white dish straight from the barbecue, while pouring yourself a glass of the remaining prosecco. Salute!


“Outrageous! But I love it…”