Scallops with capers, anchovies, lemon, and wine from Biba's Italy: Favorite Recipes from the Splendid Cities by Biba Caggiano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on January 04, 2011

    p. 272 - Jan 2011 - First use of this recipe. Quick and easy to execute with great flavours. We chose to serve this over spaghetti vs the suggested polenta. Sauce is quite watery and somewhat more tart than you'd typically use for pasta, even in contrast to the sweetness of the scallops. Not sure if this is intentional since polenta is typically sweet as well or, whether my lemon may have been extra-juicy and my wine more dry than Biba's. She describes the sauce as "savory lemon-anchovy-garlic-wine" where mine was less balanced. Good but not exceptional. Too many new recipes to try to make this one again.

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