ELIO'S BAY SCALLOP SALAD
This recipe comes courtesy of Pietro Del Re, chef at Elio's restaurant in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Fill a medium bowl with ice and water. Add onions, and soak until ready to fry. Drain well, and pat dry. Heat 2 inches oil in a medium saucepan to 400 degrees. Add onion, and fry until golden brown and crisp, about 1 minute. Transfer to paper towels to drain. Sprinkle with salt; set aside.
- Place flour in a shallow dish. Heat canola oil in a large nonstick saute pan over high heat. Dredge scallops in flour, shaking off any excess. Add scallops to pan, and cook until just golden, about 30 seconds per side. Pour out excess oil. Add wine, butter, stock, salt, and pepper. Cook for 30 seconds, and remove scallops to a platter; keep warm. Simmer sauce until reduced slightly, about 30 seconds.
- Place greens in a medium bowl. Drizzle with olive oil and vinegar. Season with salt and pepper. Toss to combine.
- Divide greens between two plates. Drizzle reduced sauce around the perimeter of each plate. Arrange scallops around greens. Top with fried onions.
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Rehman tiktoker
[email protected]I'm not sure what went wrong, but my salad turned out really bland. I think I might have used too much dressing.
Joanne Koeniger
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Modhurima Deb
[email protected]I had a hard time finding bay scallops, so I used sea scallops instead. They worked just fine.
Aslan Ay
[email protected]The dressing is a bit too tangy for my taste, but overall this is a good salad.
Solu Tweets
[email protected]This is a light and refreshing salad that's perfect for summer.
Taki Taki
[email protected]I've made this salad several times and it's always a success.
Khuram Shahzad
[email protected]This salad is a great way to use up leftover scallops.
Snaps populars
[email protected]I love the combination of flavors in this salad. The sweetness of the scallops pairs perfectly with the tangy dressing.
Envee Dior
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Willie Marshall
[email protected]I'm not a huge fan of scallops, but this salad changed my mind. The dressing really brought out the flavor of the scallops.
Tayo Akeju
[email protected]Made this for a party and it was a hit! Everyone loved the unique flavor combination.
Ashal RaZa
[email protected]This is the best scallop salad I've ever had! The scallops were perfectly cooked and the dressing was light and refreshing.