CAPESANTE recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Bonterra Trattoria›Capesante Recipe

Capesante Recipe

Inspired by Bonterra Trattoria
Time1h
Serves4

seared scallop, roasted carrot risotto, tarragon, prosciutto

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Seared Scallops

For the Roasted Carrot Risotto

For the Prosciutto Garnish

Method

For the Roasted Carrots

  1. 1

    Roast the Carrots

    Preheat your oven to 400°F (200°C). Peel and cut the carrots into even pieces. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until tender and caramelized.

For the Risotto

  1. 2

    Prepare the Risotto Base

    In a pot, heat 2 tbs of butter over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add arborio rice and stir for 1-2 minutes until lightly toasted.

  2. 3

    Add Liquids

    Pour in the white wine and let it simmer until mostly absorbed. Gradually add vegetable broth, one ladle at a time, stirring frequently until the rice is creamy and al dente.

  3. 4

    Finish the Risotto

    Stir in roasted carrots, parmesan cheese, butter, tarragon, salt, and pepper. Cook for another 2-3 minutes until everything is heated through.

For the Seared Scallops

  1. 5

    Sear the Scallops

    In a hot skillet, add olive oil. Pat the scallops dry and season with salt and pepper. Sear them for 2-3 minutes on each side until golden brown and cooked through.

Plating

  1. 6

    Assemble the Dish

    Place a generous scoop of roasted carrot risotto on the plate. Top with seared scallops and garnish with crispy prosciutto slices. Optionally, drizzle with extra olive oil or sprinkle with additional tarragon.

More from Bonterra Trattoria