Garlic & White Wine Scallops with Tenderstem Broccoli

Looking for a tasty addition to your buffet table? Or a delicious starter to impress your friends? We’ve got you covered!


In a roasting dish, add the broccoli and drizzle with olive oil and season with a little sea salt flakes to your taste then roast in the oven for 15 mins at 190C.

While the broccoli roasts, add 2 tbsp of olive oil, butter, garlic, basil and shallots to a skillet and sweat for 5 mins.

Add the scallops and cook on each side for 2 mins then remove from the skillet and set aside

In the same skillet add the white wine, double cream and parmesan cheese and mix together well until fully incorporated then take off the heat.

Remove the broccoli from the oven and scatter across a serving plate then drizzle the creamy garlic sauce over then serve immediately.


4 Garlic cloves

½ Echalion shallot, finely chopped

15g Tresh basil, roughly chopped

2 tbsp Napolina Extra Virgin Olive Oil

50g Salted butter

½ tsp Sea salt flakes

½ tsp Cracked black pepper

200g Scallops

100ml White wine

200ml Double cream

2 tbsp Parmesan cheese

200g Tenderstem broccoli

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