Caposante in padella con capperi (Pan-fried scallops with capers)

Page 210

Cuisine: Italian | Course Type: Main Courses

(1 review)

Tags: seafood low-carb

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I loved the capers here, which got crispy and complemented the scallops perfectly. I wasn't too sure about the sage leaves - they did get lovely and crispy, but I felt they didn't add much to the dish. The lemon was quite unnecessary and even distracting. Next time just with capers.

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