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

From Rogers Gray Italian Country Cook Book: The River Cafe

Cookbook

Author(s): Ruth Rogers, Rose Gray

Page 210

Cuisine: Italian

Course: Main Courses

low-carb seafood

Reviews

1 reviews, average rating 3.0 / 5

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wester

14 years ago

★ ★ ★ ★ ★ 3/5

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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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