6 oz of raw sea scallops
1 tsp chopped garlic
1 tsp chopped basil
1 tsp chopped shallots
1 tbsp grated parmesan cheese
1 egg
1/2 tsp crushed red pepper
1 tsp kosher salt
Rough chop scallops and incorporate all other ingredients.
Form into 2 oz balls, bake in the oven at 375 for 20 minutes.
For the sauce
1/2 medium sized onion, diced
1 garlic clove
3 cups hand crushed canned, whole peeled plum tomatoes
1/2 cup white wine
1 tsp crushed red pepper
5 basil leaves chopped
Cook onions and garlic, add crushed red pepper and basil.
Add white wine, let simmer 5 minutes add tomatoes and a pinch of salt
Add polpetti and sauce together
