My sister and I were in Ashland, Oregon, a number of years ago for the Oregon Shakespeare Festival. Although we were there mainly for the Festival, we always enjoy travelling and finding great places to eat. We stopped at one little place that had a terrific scallop and cappellini dish, and we both ordered it. (Not too much originality there, but then, we have been sisters for a LONG time!) We were so glad we had both ordered it, because one would not have been enough ... we scarfed down everything in front of us. Upon arriving home each of us tried to duplicate it, and this recipe is a combination of all our efforts. I sometimes chop the spinach, and I think it's better if you do because it incorporates itself better into the pasta. The bread crumbs MAKE the dish, I think. Well, so does everything else! :)) - MadeinMaine

Share: