Capesante Recipe

Preparation Steps

1. 1

   Prepare the Scallops

   Rinse the diver sea scallops under cold water and pat dry with paper towels. Season with salt and black pepper.

2. 2

   Wrap in Angel Hair

   Cook angel hair pasta according to package instructions until al dente. Drain and cool slightly. Take a small amount of pasta and wrap it around each scallop, securing it gently.

3. 3

   Breading the Scallops

   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each wrapped scallop first in flour, then in the egg, and finally coat with breadcrumbs.

4. 4

   Heat the Oil

   In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).

5. 5

   Fry the Scallops

   Carefully add the breaded scallops to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and cooked through. Remove and drain on paper towels.

6. 6

   Serve

   Arrange the fried scallops on a plate, drizzle with lobster sauce, and top with basil oil before serving.