Dish

Capesante alla veneziana

Capesante alla veneziana is made by sautéing scallops in butter and white wine. The dish is typically served with pasta or risotto. The scallops used in the dish are large and tender, and are often referred to as "sea scallops". The dish is known for its delicate and buttery flavors, and is a favorite among seafood lovers in Italy.

European cuisine› Mediterranean cuisine› Italian cuisine

Seafood

Origins and history

Capesante alla veneziana is a classic Italian dish that has been enjoyed for centuries. It is believed to have originated in Venice, and has since become popular throughout Italy. The dish is often served at special occasions such as weddings and anniversaries.

Dietary considerations

This dish is not suitable for those with shellfish allergies. It is also high in cholesterol and should be consumed in moderation.

Variations

There are many variations of capesante alla veneziana, with different regions of Italy adding their own unique twist to the dish. Some variations include adding tomatoes or mushrooms to the sauce, or using different types of seafood such as shrimp or lobster.

Presentation and garnishing

Capesante alla veneziana is typically served on a plate, with the scallops and sauce arranged in an attractive manner. Garnishes such as fresh parsley or lemon wedges can be added for extra flavor and visual appeal.

Tips & Tricks

To make the dish even more flavorful, use high-quality butter and fresh scallops. This will enhance the natural flavors of the dish and create a more complex flavor profile.

Side-dishes

Capesante alla veneziana is typically served with pasta or risotto, but can also be enjoyed with other Italian side dishes such as bruschetta or caprese salad.