Capesante alla veneziana

These Venetian Style Scallops make a great starter for your Valentine's Day dinner. 

Scallops happen to be one of my very favorite seafoods. But in the years I was living in Rome, I didn't eat them very much. Seafood is ubiquitous there, and indeed the variety of local fish, mollusks and crustaceans is breathtaking. But scallops were MIA, at least in the everyday trattorie and pizzerie I used to frequent. They don't figure largely in traditional Roman cuisine, even though a species of scallop, the pecten jacobaeus, is native to the Mediterranean.  But there is, in fact, at least one place in Italy where scallops reign supreme: Venice, where they prepare them in this simple but delicious manner, dredged in breadcrumbs, then quickly sautéed in olive oil with a parsley and garlic mince, and finally brightened with a squeeze of lemon.  Although capesante alla veneziana (Venetian Style Scallops) are perhaps most closely associated with holidays like Christmas Eve or New Year's Eve, I think this quickly prepared yet elegant dish is also a lovely way to start a Valentine's Day dinner. Scallops are quite expensive, yes, but only two or three per person makes for a lovely, lightly antipasto. Or double the portion for use as a second course.  And while I can't vouch for the supposed aphrodisiacal properties of scallops, I can guarantee that this lovely dish is sure to please your Valentine. For the recipe, click on the image above or the "Read More" button below. And don't forget to leave a like or a comment. We love hearing from you! Happy cooking! Frank READ MORE You might also like ...  Gamberoni alla griglia The Italian way with grilled shrimp is simplicity itself. You marinate the shrimp briefly in fruity olive oil and lemon juice mixed with a few simple seasonings, then slap them on a hot grill for a few minutes on each side. Serve them napped with more of the marinade. No fuss, no muss. And pure heaven. For the recipe, just click on the image above. Spaghetti al nero di seppia   Squid ink has a unique "earthy" flavor, silky mouth feel and alluring jet black color that couples perfectly with pasta. I find it irresistible. Somehow both elegant and rustic at the same time, it's a dish equally at home at a dinner party, or the family dinner table or an intimate dinner for two. For the recipe, just click on the image above. Salmone in crosta  Salmone in crosta, or Salmon en Croûte, is one of those dishes that every cook should have up their sleeve. Its combination of mildly sweet salmon, savory braised leeks and buttery puff pastry is perfectly delicious. And it makes an elegant presentation at the table. For the recipe, just click on the image above. Salami di cioccolato  A salame di cioccolato, or Chocolate Salami, is a charming little dessert, much more delicious than its easy peasy recipe gives it a right to be. A playful, delicious way to end your Valentine's Day meal.  For the recipe, just click on the image above. Copyright © *Frank Fariello 2023*, All rights reserved. Our mailing address is: gnocchiaifunghi@gmail.com Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.   Copyright © *Frank Fariello 2022*, All rights reserved. Our mailing address is: gnocchiaifunghi@gmail.com Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.