Capesante À La Rudolfo (scallops)
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg scallop (s), in the shell (2-4 pieces)
- 13 small cherry tomato (s)
- 1 bulb garlic, (3 cloves)
- 1 small zucchini
- 1 bunch parsley
- 5 cl wine (Schilcher)
- 0.25 liter ¼ olive oil, extra virgin (approx)
- salt
- Pepper from the grinder
- 1 baguette (s)
Print Recipe
Pin Recipe Instructions
- The capesante are in the bowl, closed, and when I want them to be exquisite (eye), I clean them with the high-pressure cleaner and 120 bar. To do this, hold Baumax work gloves and the clam approx. 15 to 20 cm away from the nozzle in the jet. Nothing can happen to the hand, the shell becomes so pure, clean and bright white, as if it had been on the beach in Maui for 10 years. Then force open the mussel with an oyster opener and cut through the sphincter on the flat half of the shell with a sharp knife. Throw away the flat half-shell, free the clam in the other half of the shell from sand, mucus, intestines and the black thing that sits on the roe and rinse under running water. The mussel meat should not be separated from the other half of the shell, it remains firmly attached to this. This is a sign among connoisseurs that the mussel has not come out of the can and that it is fresh. In somewhat remote models, the sphincter immediately detaches from the shell. So now the worst of the job is done.
- Finely chop the garlic and zucchini, eighths of the cocktail tomatoes and finely chop the parsley.
- Spread the half-shells with the mussels nicely on the worktop, add a little salt and pepper from the grinder, half a teaspoon each of the chopped garlic and the chopped zucchini with the mussel and then the eighthed cocktail tomatoes on the mussels. Now pour the olive oil directly from the bottle into the mussel shells (but only very good, no Olio Sasso, please), so much that nothing runs over the edge.
- Now it would be good if you had a plate grill. I heat this to about 150 degrees and place the mussels with the shell on the plate. After 10 to 12 minutes, the oil in the mussel shells begins to sizzle, the mussel meat turns white and the starter is ready. Under no circumstances should the garlic turn brown!
- Now sprinkle a few drops of Schilcher (a very dry wine specialty from Western Styria), a maximum of half a mocha spoon, parsley and serve with baguette slices.
- You can also do it without a plate grill, then the dishes have to be placed on a baking sheet as described above and only put in the oven with the appropriate bottom heat.
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