Looking for something fresh in the kitchen? Executive chef Angelo Auriana of The Venetian Resort in Las Vegas’ Matteo’s Ristorante Italiano has just the thing.
Capesante Primavera is a brightly decadent appetizer made with pan-seared sea scallops, vermentino braised turnips and spring pea puree that will wow your family, guests and—most importantly—your own taste buds.
“My inspiration for the capesante is the seasonality of ingredients in Italy,” Chef Auriana says. “My interpretation of what is at the core of Italian life – an array of flavors – comes through in the combination of the pristine shellfish (scallops) and the king of Italian salumi, the Prosciutto di Parma, and seasonal vegetables.”
This delightful dish is being served right now as a special in Matteo’s Ristorante Italiano, but you can recreate the magic in the comfort of your own home with the full recipe below. It serves four, but you can always double or triple down for more. The Venetian even included a couple spring cocktails to pair with your meal. Please enjoy.
Combine all ingredients in a tin. Give it a quick dry shake and pour over crushed ice. Add mint sprig, a dash of nutmeg and top with parasol.
In a chilled glass, layer the bottom with 5 to 6 raspberries and muddle. Separately in a small tin, add the lemon, simple syrup and spirit. Do not shake. Pour over raspberries and swish. Add ¾ crushed ice to the glass and place straw. Pour the rest of the mixture over the crushed ice, then pile more crushed ice in the shape of a dome above the rim. Garnish with raspberries and powdered sugar.
Photography by: Courtesy The Venetian Las Vegas