The scallops are a delicious and refined dish, one of the most valued of the seafood restaurant.

The scallop is a bivalve mollusc originally from the Mediterranean Sea, made up of two parts: the white one is the rounded adductor muscle, while the crescent shaped and pinkish/orange or grey part corresponds to the animal’s gonads. In terms of taste, the scallop is one of the food with the higher level of umami, but at the same time it is low-calorie one.

One curiosity about the scallops: in the cleaning phase the closed scallops are washed under the water jet in order to eliminate every kind of residue with the help of a brush. The edible part has to be removed from the shell and then put in cold water, while the shells are put aside for the plating phase. The industries tend to separate the seafood from the shell in order to save the money that are usually used to clean the shell, which is then polished, sent and reunited to its flesh.

The scallops can be baked in the oven or pan-seared or also grilled. If they are fresh and their origin is good, then they can be eaten raw, but it is necessary to marinate them in order to soften the fleshy pulp. They are also good with seafood risotto and others.

We from Falciani Restaurant suggest that you begin the meal with a good starter dish of scallops. Take a look at our menu!

To book a table, call the number: +39 041 5224872
We’re open from Monday to Friday from 11 a.m. to 11 p.m.

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