Scallops brushed with oil, grilled and served with hot garlic-flavoured butter sauce, Cape ai Ferri (KAHP-pee eye FAY-ree)
is a delicious Italian first course. Allow 3 to 4 scallops per person, depending on the size of the scallops and the richness of the course to follow.
12 to 16 scallops
2 tablespoons olive oil
4 oz. butter
2 garlic cloves, crushed
½ teaspoon salt
6 grindings black pepper
2 tablespoons chopped parsley
2 lemons, cut in quarters
Preheat the grill to its highest setting.
Using a pastry brush, brush the scallops with
2 tablespoons oil. Place the scallops under the grill and grill for 3 to 4 minutes on both sides.
Transfer the scallops to a warmed serving dish. Meanwhile prepare the sauce. In a small saucepan, melt the butter over
moderate heat. Mix in the garlic, salt and pepper.
When the sauce is hot, remove the pan from the heat and pour the butter mixture over the scallops. Garnish the scallops
with the parsley and lemon wedges and serve at once.