Caposante in padella con capperi (pan-fried scallops with capers) from Italian Country Cookbook by Rose Gray and Ruth (Ruthie) Rogers

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

  • okmosa on September 12, 2024

    This was a perfect recipe for the spontaneous scallops I brought home. I always have capers in the refrigerator and there was sage in the garden.

  • wester on July 31, 2011

    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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