Scallops on a bed of radicchio, tomatillo, and fried lettuce

Among the appetizers on the March menu at La Peca Restaurant (Lonigo, Vicenza)

Scallops, scientific name Pecten jacobaeus, are highly prized mollusks, comparable to oysters and rich in omega-3 fatty acids. The scallop is a bivalve mollusk, consisting of two reddish-orange shells joined by a movable hinge with 14–16 ribs: the upper shell is a deeper color than the lower one, which is lighter and more convex. It grows to about 12–14 cm in size.

Inside the shell is the mollusk, consisting of the “nut”—the white, firm part—and the “coral,” which is orange and softer. Scallops are very firm and tender, not chewy, and are very flavorful whether raw or cooked. The coral, the orange part, has a creamier texture than the white part.

It is the third most widely consumed mollusk in the world, right after oysters and mussels. We recommend pairing it with Garganega Brut.