Not just any scallop, but the erotic type: cappasanta. Served in its shell with a bit of cognac and butter. This is what I call sexy seafood! Try this recipe and share it with your lover.
http://aromacucina.typepad.com/aroma_cucina/2010/06/scallops-and-parsley-pasta.html
Judith Klinger and Jeff Albucher split their life between the slow pace of Montone, Italy and the hustle of New York City. Judith Klinger is a chef, writer, food blogger and creator of Aroma Cucina. Judith earned culinary degrees from the New York Restaurant School, and Ital.Cook, a Slow Food institution located in Jesi, Italy where she attended master classes dedicated to the intricacies of regional Italian cooking. AromaCucina.com has developed an loyal international clientele.
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