Dish

Capesante in salsa di zafferano

Capesante in salsa di zafferano is made by searing fresh scallops in a hot pan until they are golden brown on the outside and tender on the inside. The scallops are then simmered in a rich and creamy sauce made with saffron, white wine, and butter. The result is a dish that is both elegant and comforting, with a delicate balance of flavors that is sure to impress. This dish is best served with a side of crusty bread to soak up the delicious sauce.

European cuisine› Mediterranean cuisine› Italian cuisine

Seafood

Origins and history

Capesante in salsa di zafferano is a classic Italian seafood dish that has been enjoyed for centuries. The dish originated in Venice, where fresh seafood is abundant and saffron is a popular spice. The saffron gives the dish its distinctive yellow color and adds a subtle floral flavor that complements the sweetness of the scallops.

Dietary considerations

Gluten-free

Variations

Capesante in salsa di zafferano can be made with a variety of seafood, including shrimp, lobster, or crab. The sauce can also be made with cream instead of butter for a richer flavor.

Presentation and garnishing

Capesante in salsa di zafferano should be served in a shallow bowl with the scallops arranged in the center and the sauce spooned over the top. Garnish with a sprinkle of fresh parsley or chives for a pop of color.

Tips & Tricks

To ensure that the scallops cook evenly, make sure they are dry before searing them in the pan. Pat them dry with a paper towel before cooking. Also, be careful not to overcook the scallops, as they can become tough and rubbery if cooked for too long.