Menu for Special Occasions
Serves 6
Ingredients
18 scallops
0.5 kg/1.1 lb black clams
8 chopped spring onions
3 chopped garlic cloves
Salt and pepper
1 chilli pepper
Finely sliced Mafra toast bread
1 glass of CASA DO LAGO white wine
4 tablespoons olive oil
1 teaspoon cornflour
Method
Pour the wine into a saucepan and sauté the clams until they open. Shell them, strain the clam juices through a sieve and place to one side. Gently, sizzle the garlic and chilli pepper in the olive oil. Stir in the scallops and raise the heat until golden on both sides. Then, add the clams and their juice. Leave to boil for two minutes. Bind the sauce with the cornflour dissolved in a splash of water, add the chopped spring onions, stir and serve immediately.
Complement with GRAND'ARTE Chardonnay
