Recipes › Soup › Crema Di Capesante Scallop Soup Recipe

Crema Di Capesante Scallop Soup Recipe

Recipe by Pedro M. A. Neves

Crema di capesante is a luxurious Italian coastal soup that showcases the delicate sweetness of fresh scallops in a silky cream broth. This Venetian-inspired dish combines sautéed scallops with aromatics, white wine, and a light panna da cucina base for an elegant first course. The result is a restaurant-quality soup that celebrates the quality of pristine seafood with minimal intervention.

Ingredients

• 400 g fresh scallops, cleaned and patted dry (14 oz)
• 60 ml extra virgin olive oil (¼ cup)
• 1 small onion, finely minced (about 60 g)
• 2 cloves garlic, minced
• 150 ml dry white wine (⅔ cup)
• 500 ml fish or seafood stock (2 cups)
• 200 ml heavy cream or panna da cucina (¾ cup)
• 15 g butter (1 tablespoon)
• 2 g saffron threads, steeped in 30 ml warm stock (pinch)
• Salt and white pepper to taste
• 6 g fresh flat-leaf parsley, chopped (2 tablespoons)
• 4 g fresh dill, chopped (1 tablespoon)
• Zest of ½ lemon

Instructions

1. Heat 30 ml (2 tablespoons) olive oil in a large heavy-bottomed pot over medium-high heat. Season scallops lightly with salt and white pepper. Working in batches to avoid crowding, sear scallops for 90 seconds per side until light golden, then transfer to a plate. Do not overcook.

2. Reduce heat to medium. Add remaining 30 ml olive oil and butter to the pot. Add minced onion and sauté for 3-4 minutes until softened and translucent, stirring occasionally.

3. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

4. Deglaze the pot with white wine, scraping the bottom with a wooden spoon to lift any browned bits. Simmer for 2 minutes to reduce wine slightly and cook off raw alcohol.

5. Pour in fish stock and add the saffron threads with their steeping liquid. Simmer for 5 minutes to infuse flavors and allow saffron to color the broth.

6. Reduce heat to low and stir in heavy cream in a slow stream, whisking gently to avoid lumps. Season with salt and white pepper to taste. Heat through without boiling, about 2 minutes.

7. Gently return the seared scallops to the pot and warm through for 1 minute. Do not simmer or the scallops will become rubbery.

8. Ladle soup into warm shallow bowls. Garnish each portion with fresh parsley, dill, and a whisper of lemon zest.

Substitutions

• Replace heavy cream with crème fraîche for a slightly tangy finish and reduced richness
• Substitute scallops with large shrimp (gamberi) or halibut if scallops are unavailable
• Use vegetable stock instead of fish stock for a lighter flavor profile
• Replace saffron with a pinch of white truffle oil for earthy notes

Tips

• Scallops dry out quickly when overcooked; sear them briefly and add them back to the soup at the very end
• Use dry scallops (not wet-packed) which sear better and have superior flavor and texture
• Keep all ingredients cold until cooking begins, and work efficiently to maintain proper cooking temperatures
• Taste and season gradually; you can always add more salt, but you cannot remove it

Crema di capesante originates from the Veneto region of northeastern Italy, where the Adriatic Sea provides abundant scallops (capesante). This soup reflects the Italian coastal tradition of preparing seafood simply to highlight its natural flavor, typically served as a primo course in fine dining establishments throughout Venice and the Friuli-Venezia Giulia region.

You might also like

Crema Di Carciofi Artichoke Soup Recipe

50 min · Soup

Crema Di Fave E Pecorino Fava Bean Soup Recipe

60 min · Soup

Crema Di Funghi Mushroom Soup Recipe

50 min · Soup

Crema Di Pomodoro Tomato Soup Recipe

45 min · Soup