Looking for something fresh in the kitchen? Executive chef Angelo Auriana of The Venetian Resort in Las Vegas’ Matteo’s Ristorante Italiano has just the thing.

Capesante Primavera is a brightly decadent appetizer made with pan-seared sea scallops, vermentino braised turnips and spring pea puree that will wow your family, guests and—most importantly—your own taste buds.

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“My inspiration for the capesante is the seasonality of ingredients in Italy,” Chef Auriana says. “My interpretation of what is at the core of Italian life – an array of flavors – comes through in the combination of the pristine shellfish (scallops) and the king of Italian salumi, the Prosciutto di Parma, and seasonal vegetables.”

This delightful dish is being served right now as a special in Matteo’s Ristorante Italiano, but you can recreate the magic in the comfort of your own home with the full recipe below. It serves four, but you can always double or triple down for more. The Venetian even included a couple spring cocktails to pair with your meal. Please enjoy.

Capesante Primavera by Chef Angelo Auriana

Ingredients:

• 8 fresh east coast sea scallops U10
• 2 slices of prosciutto
• ¼ cup boiled peas
• Salt
• ½ cup white wine
• ½ lb butter
• 1 bay leaf
• 12 turnips
• White pepper

Directions:

Pea Puree

1. Put peas in a blender, cover with water and blend on high until smooth. Add salt to taste
2. Vermentino Braised Turnips
3. Wash and peel turnips and cut into quarters.
4. Blanch for 5-6 minutes.
5. In a sauté pan combine butter, wine, turnips, bay leaf pan and salt and pepper to desired tenderness.

Prosciutto

1. Cut prosciutto into 4 pieces.
2. Place in a nonstick pan cook until crisp.

Sea Scallops

1. Season scallops (room temperature) with salt and pepper.
2. Drizzle olive oil in a pan and sear over medium – high heat for about two or three minutes on each side.

Assembly:

1. Have fun with the presentation and use your creativity.
2. Lay the pea puree in the center of the plate.
3. Using a brush, nap the puree in a semicircle.
4. Arrange turnips on one side of the pea puree and the scallops on the other side.
5. Break or crumble prosciutto into small pieces for garnish.

Western Sour by lead bartender Daniel Yang

Ingredients:

• 2 oz bourbon
• 1 oz fresh grapefruit
• ¾ oz falernum
• ½ oz lime juice
• Barspoon cane syrup
• Crushed ice
• Tiki mug
• Parasol and mint sprig with nutmeg garnish

Directions:

Combine all ingredients in a tin. Give it a quick dry shake and pour over crushed ice. Add mint sprig, a dash of nutmeg and top with parasol.

Seasonal Fix by lead bartender Lewis Caputa

Ingredients:

• 2 oz gin or vodka
• ¾ oz lemon
• ¾ oz simple syrup
• Muddled seasonal fruit – raspberries
• Cold rocks glass
• Crushed ice
• Fruit on top of the ice
• Powdered sugar

Directions:

In a chilled glass, layer the bottom with 5 to 6 raspberries and muddle. Separately in a small tin, add the lemon, simple syrup and spirit. Do not shake. Pour over raspberries and swish. Add ¾ crushed ice to the glass and place straw. Pour the rest of the mixture over the crushed ice, then pile more crushed ice in the shape of a dome above the rim. Garnish with raspberries and powdered sugar.

Visit Matteo’s Ristorante Italiano online and on Instagram for more delicious inspiration.