Capesante con Corallo

**Capesante con Corallo**

Capesante con Corallo is an Italian seafood dish that highlights the scallop and its coral—the roe sac, which ranges from pale orange to deep red. The name literally translates to "scallops with coral," and the dish is prized for the contrast between the sweet, tender meat of the scallop and the rich, briny, almost creamy texture of the roe.

The dish has its roots in the coastal traditions of southern Italy, particularly in regions like Calabria and Campania, where fresh seafood is abundant. A great version of Capesante con Corallo depends entirely on the quality of the scallops. The coral should be intact, vibrant, and attached to the scallop, a sign of absolute freshness. The preparation is typically minimal: the scallops are quickly seared in olive oil or butter, sometimes finished with a squeeze of lemon, a sprinkle of sea salt, and a touch of parsley. The goal is to let the natural flavors of the sea and the coral's unique richness shine without overwhelming them.

At Ristorante Abissi in Soverato, Italy, the dish is prepared with a focus on this purity of ingredient. As noted by the creator *Cosa mangiamo oggi?*, the restaurant serves the scallops with the coral still attached, seared to a perfect golden crust while the interior remains tender. Regional variations may include a light breadcrumb topping, a splash of white wine, or a bed of sautéed greens, but the core principle remains the same: a celebration of the whole scallop.