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capesante

scallops

Specifically, the larger version associated with the French coquilles St-Jacques, and with St James and the pilgrimage to Compostela; they're also called conchiglie di San Giacomo.

Italians prepare them as the French do, and in many other ways too (or just eat them raw). The smaller scallops are called canestrelli.

Text © Dana Facaros and Michael Pauls

Images by: Giorgio Minguzzi