Asparagus and scallops

Wake up your taste buds with a rich array of spring scents!
We can help you to enjoy the best that the Venice lagoon has to offer in this season!

We always keep an eye on the seasonality of our Coast’s products, this time we offer you a tasty dish ... amazing tagliatelle with scallops and asparagus!

Directions:
First, wash and cut into small pieces the asparagus. Brown them for about 15 minutes with chopped onions and olive oil. Season it with salt and pepper. Then clean and cut the scallops. Brown them, it will be a culinary challenge: place them in a pan sprinkled with olive oil and add white wine. Once ready, add the asparagus, previously cooked, mix together and add to taste a pinch of salt and pepper.

Meanwhile, in a pot filled with salted water, cook tagliatelle. After being drained, add the sauce of asparagus and scallops to the tagliatelle and sprinkle everything with a bit of chopped parsley.

Can you find a better way to combine the best of Cavallino Treporti agriculture and fishing? When it comes to taste we're number one for production of raw tastes and food... but not only! Hospitality is an Italian peculiarity, what is the best way to bring joy on your table if not with a good tasty glass of wine?! We suggest you to match the sweetness of this plate with a Vernaccia di San Gimignano... trust our taste!

Good Appetite!​

(Receipt by Marco Mavaracchio - restaurateur at “Locanda Zanella”)