2 cups of canned crushed tomatoes
1 cup of dry white wine
8 tablespoons of chicken flour
6 tablespoons of grated Parmesan cheese
4 tablespoons of olive oil
3 tablespoons of chopped onion
2 kg of scallops
4 cloves of garlic, minced
2 eggs
Salt and black pepper to taste
2 cups of canned crushed tomatoes
1 cup of dry white wine
8 tablespoons of chicken flour
6 tablespoons of grated Parmesan cheese
4 tablespoons of olive oil
3 tablespoons of chopped onion
2 kg of scallops
4 cloves of garlic, minced
2 eggs
Salt and black pepper to taste
1
Have the fishmonger clean the scallops by separating the bodies from the tentacles
Lather well, removing the skin
2
Cut the tentacles into 2-millimeter pieces and place them in a bowl
Add the beaten eggs, onion, two cloves of garlic, one tablespoon of olive oil, cheese, flour, salt, and black pepper
Mix well
3
Place one tablespoon of filling inside each scallop, filling it halfway
Don't overfill them because they will shrink during cooking and the filling will expand
Crimp the opening with a toothpick
4
In a large skillet, place the remaining olive oil and arrange the scallops side by side
Brown them on all sides
If you don't have a large enough skillet, do the operation in two or three stages
5
When they are all browned, add the tomato, the remaining garlic, wine, salt, and black pepper
Cover, reduce heat, and cook for 40 minutes or until it's tender
6
Arrange the scallops in a bowl and cover with the sauce
Close, remove air (lift one end of the lid and press it before closing again) and refrigerate when cooled
7
Pass to the refrigerator 8 hours before serving
Place the scallop and sauce in a pot, add three tablespoons of water and heat for 10 minutes.
