Scallops with Wine

Name: Scallops with Wine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Scallops 8; Champignon mushrooms 3 ½ cups; Parsley 5 tbsp; Butter 1 ½ tbsp; Dry white wine 1.75 oz; Fresh liquid cream 0.6 cup; Fine salt to taste; Black pepper to taste; Garlic 1 clove; Extra virgin olive oil to taste

it fr es br de

240

Calories per serving

Gluten Free

Energy Kcal 240
Carbohydrates g 4
of which sugars g 3.8
Protein g 9.4
Fats g 19.8
of which saturated fat g 7.95
Fiber g 4.4
Cholesterol mg 67
Sodium mg 541

Difficulty: Very easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Capesante al vino is, well, a Spanish tapa that’s just lovely. You know, it surprises with its simplicity and those tender flavors. Really good stuff. It starts with plump scallops, packed with bits of champignon mushrooms and, truthfully, a splash of capesante al vino bianco. After everything's nestled into the shells, pop them into the oven—golden on top and a little crispy. It's kinda fancy but pretty simple, really. In Spain, tapas have all these variations. You’ll sometimes find these scallops paired with eggplant or in the classic capesante gratinate style. The topping gets extra bubbly and moist. So, so good. Each bite? Offers a mix—sea flavor, earthiness from the mushrooms, plus a sweet, almost fruity hint from the wine.

What's awesome about this ricetta capesante al vino is how it fits into any gathering. Whether you’re just chilling with friends or want something special before dinner, scallops with wine—or molluschi al vino—make people pause before the first bite. And that bite? Tender and warm, with a perfect crispy top, and the wine sauce—really ties it all together. Some folks like trying other versions, maybe with more sauce or baked with veggies. Capesante in salsa di vino is versatile for sure. There’s no single right way, you know? It's about savoring textures and flavors, from the moist scallops to that golden oven finish.

And listen, Spanish tapas culture is all about sharing and enjoying little bites. This scallop dish? Fits right in. It’s always a nice surprise for anyone who loves good, simple seafood. Whether it’s just a casual hangout or a more intimate dinner, these scallops are sure to really really impress and delight. Can’t go wrong with that.

How to prepare Scallops with Wine

To prepare the scallops with wine, start by washing and drying the mushrooms very well. Chop them finely 1 and brown them in a pan where you have melted the butter, a drizzle of extra virgin olive oil, and crushed garlic (2-3).

Deglaze with white wine 4, add a sprinkle of parsley 5, and add the cream 6, let it cook until it reaches a creamy consistency.

The filling of the scallops with wine should not be too dry 7. Adjust with salt and pepper, if necessary. Now take a baking sheet and cover it with parchment paper. With strips of aluminum foil, form circles (8-9) that, placed at the base of each shell, will serve as support for the scallops with wine.

Place the scallops on their supports, salt, and pepper them lightly to flavor them 10, proceed by putting the previously prepared filling on the scallops 11, and bake at 392°F for 20 minutes in a static oven. For the last 5 minutes, turn on the grill to get a nice gratin. The scallop tapa with wine is ready to be enjoyed!