Kate B > wrote:

> I want to start with an
> appetizer that I can serve with a very nice Chardonnay. It needs to be
> fairly light given what follows.

How about a simple preparation of cape sante (scallops)? It is not a
Lombardian dish to match osso buco, to be sure, but it will go very nicely
with a buttery Chardonnay. The recipe is from
<http://www.recipesource.com/main-dishes/seafood/scallops/01/rec0126.html>.

Victor

---------- Recipe via Meal-Master (tm) v8.02

Title: Scallops Venetian-Style (Cape Sante alla Veneziana)
Categories: Seafood, Italian
Yield: 6 servings

1 1/2 lb Scallops
1/4 c Olive oil
2 Garlic cloves, minced
2 tb Parsley, chopped
Salt & pepper to taste
Juice of 2 lemons

Wash scallops under cold running water. Pat dry with paper towels. Heat
oil in a medium skillet. Add scallops, garlic and parsley. Season with
salt and pepper. Cook over medium-low heat 5 to 6 minutes or until
golden. Stir several times during cooking. Add lemon juice and mix
well.
Place on a warm platter. Serve immediately.

Source: Northern Italian Cooking, Biba Caggiano

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