In truth, squid and anchovies are a more common menu item in Capri, but scallops are much easier to find in our supermarkets. When mussels are in season, steam a dozen in white wine and add to the platter. If you like it hot, add more red pepper flakes. For dessert, Limoncello di Capri with gelato is a must. There is nothing wrong with pretending you are floating blissfully in the Grotta Azzurra as you enjoy this dish. Throw a blue tablecloth on the table, serve sparkling water with lemon in blue water glasses and fill a large vase with a mix of blue and yellow flowers to mimic the sea and sun of Capri.

Scallops Caprese
Serves 4 to 6

2 tbsp extra virgin olive oil
4 cloves garlic, pressed through garlic press
Pinch hot red pepper flakes
Salt, to taste
2 lb large scallops, patted dry and tossed with 2 tablespoons flour
1 cup white wine
2 tbsp butter
1 lb spaghetti, cooked and drained
2 tbsp minced fresh basil
2 tbsp pine nuts
1 sliced lemon

1. In a large skillet over medium-low heat in hot oil, sauté garlic and hot red pepper flakes 1 minute. Turn heat to medium.

2. Add scallops. Sauté in batches until cooked through. Remove and keep warm.

3. Add wine, stirring up browned bits. Stir in butter. Serve on a platter over spaghetti, garnished with basil, pine nuts and lemon slices.

Load the iPod with Italian music and pour an aromatic Pinot Grigio.