Scallops Caprese

By / Food / May 9th, 2012 / 1

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.


Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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