Capesanta in Tempura con Maionese al Pomodoro, Provola e Melanzana

Capesanta in Tempura con Maionese al Pomodoro, Provola e Melanzana is a modern Italian dish that marries Japanese tempura technique with Mediterranean ingredients. The name translates to "scallop in tempura with tomato mayonnaise, provola, and eggplant." It is featured at Da Vittorio Colazione in Brusaporto, Italy, where it was noted by the reviewer Piattoriccomicificco on ReTubeIt. The dish likely originated from the contemporary Italian trend of incorporating crispy, light batters while highlighting regional cheeses and vegetables.

Key ingredients include a fresh scallop (capesanta) dipped in a thin tempura batter and fried until golden. The scallop is served with a tomato-infused mayonnaise, which provides sweetness and acidity. Smoky grilled or roasted eggplant adds depth, while provola, a semi-soft Southern Italian cheese, contributes a mild tang and creamy texture. A great version emphasizes the contrast between the airy, grease-free tempura crust and the tender scallop; the batter should shatter on biting. The tomato mayo must be bright but not overpowering, and the eggplant should be silky without bitterness. Provola is best when slightly melted, entwined with the other components.

Regional variations may substitute other seafood such as prawns or calamari for the scallop, or swap provola for fresh mozzarella or ricotta salata. Some chefs add a balsamic reduction or a sprinkle of chili flakes for heat. While the dish remains closely associated with Da Vittorio Colazione's modern interpretation, its adaptable foundation allows for creative reinterpretations across Italian coastal kitchens.