Eclade of scallops to pine needles

ECLADE 00689 of SCALLOPS to PINE NEEDLES INGREDIENTS for 4 people: 16 canestrelli, 200 g of pine needles well dried, 100 g toasted pine nuts, chopped parsley, a glass of white wine and scrape Clean with care the scallops.

Arrange in a suitable cast iron pan to fire, in an even layer, pine needles, lean over the scallops with the concave part facing downwards (to facilitate the escape of their liquid).

Sprinkle with white wine and heat on the stove for about 10 minutes at the end of cooking, when it will open, eliminated the concave shell, arrange on a serving dish and sprinkle with the toasted pine nuts and chopped parsley.

Serve accompanied with toast and salted butter.