Cappesante (holy cape) means scallops in Italian but are also called ventaglio (fan) or canestrelli (little scallop). It just depends on where you are in Italy.
While watching a scallop boat come in, I asked a fisherman how he liked to prepare them. He plucked a plump and pinkish looking scallop from its shell and popped it right into his mouth! If it’s fresh, I guess there is not much you have to do to enhance its flavor. Buy dry scallops meaning those that have not been water injected.
This recipe is a great starter for a fish themed dinner but is equally as good as a light summer lunch or even an antipasto.
4 tablespoons good quality rice, sherry or champagne vinegar
4 tablespoons honey
Fine sea salt to taste
1/4 teaspoon dry mustard
5 tablespoons Filippo Berio extra virgin olive oil
1 tablespoon fresh thyme leaves
1 pound large sea scallops
1 cup leeks, thinly sliced rounds, rinsed and dried, white part only
1 cup sunflower oil
Whisk the vinegar, honey, salt and dry mustard together in a medium size bowl. Slowly whisk in the olive oil until a creamy consistency is obtained. Stir in the thyme leaves and set aside.
Cut each scallop crosswise into 4 rounds. Add the scallop rounds to the dressing and toss gently. Divide and plate four salad dishes with the scallops and spoon some of the sauce over each one. Set aside.
Heat the oil in a small sauce pan to 375°F. Add the leeks and fry until golden brown. Drain on absorbent paper. Divide and top each salad with the leeks; serve immediately.
This recipe is featured on show 2026 – Cooking with Friends.
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