We The Italians | Italian cuisine: Sizzling Scallops with White Balsamic Sauce for Summer

Italian cuisine: Sizzling Scallops with White Balsamic Sauce for Summer

Italian cuisine: Sizzling Scallops with White Balsamic Sauce for Summer

  • WTI Magazine #166 Aug 19, 2023
  • 442

Summertime calls for easy recipes that evoke happy memories and delicious flavors while providing the nutrients we need to keep us living our best lives. Scallops, called capesante in Italian, are made up of 80% protein and are low in fat. Eating them in this recipe will transport your mind to the Italian seaside while helping you to feel fuller longer and are rich in vitamins and minerals. They are also a great source of antioxidants.

The Italian name for scallops, capesante, is a derivative of the French term for scallops — coquille Saint Jacques. The scallop shell is a symbol of the pilgrims who visited the famous cathedral of Saint James in Spain and a symbol of Pope Benedict XVI. The scallop shell was also used in the infamous Botticelli painting of Venus. Watch this video for a step-by-step tutorial.

*Recipe from Italian Recipes For Dummies by Amy Riolo





          *        4 tablespoons Amy Riolo Selections or other good-quality extra virgin olive  oil, divided

          *        1 medium yellow onion, diced

          *        1 pound dry sea scallops, about 20-30

          *        1⁄3 cup Amy Riolo Selections White Balsamic Dressing, or your favorite balsamic vinegar

          *        1/2 teaspoon unrefined sea salt

          *        1/4 teaspoon black pepper, finely ground

          *        1/4 cup fresh flat-leaf parsley, finely chopped

          *        2 tablespoons fresh basil, finely chopped

          *        1 pound fresh baby spinach


  1. Heat 2 tablespoons of olive oil in a large, wide skillet over medium heat. Add the onion, and sauté until lightly golden, 5 minutes, stirring occasionally.
  2. Add the scallops, and brown on each side, approximately 1-2 minutes.
  3. Season with salt and pepper, and pour Balsamic Dressing over the scallops. Increase heat to high until two-thirds of the liquid is evaporated.
  4. Remove from heat, gently stir in parsley and basil, and cover scallops to keep them warm.
  5. While the scallops are resting, heat a large, wide skillet to medium-high heat and add remaining olive oil. Add the spinach, and stir to combine. Season with salt and pepper, and stir every minute or so, until spinach is wilted and cooked through, approximately 3 minutes,
  6. Transfer spinach to a platter, or divide among individual dishes. Place scallops on top, and serve immediately.


Regardless of scallops’ symbolism, Italians love to cook them because they are both decadent and easy to prepare. When shopping, always choose “dry” scallops, which are free of chemical additives.

This dish pairs perfectly when served after Bucatini with Fresh Tuna and Fennel as a first course. Spaghetti al limone and Linguine alle vongole are other great options.

Pair this dish with a bottle of Pinot Grigio Alto Adige or similar. A Burgundy vine from north-eastern Italy, this wine has a decidedly fruity olfactory profile and a fresh, savory sip with mineral notes.