Elio's Bay Scallop Salad
This recipe comes courtesy of Pietro Del Re, chef at Elio's restaurant in New York City.
- Servings: 2
- 1 large onion, halved and thinly sliced
- Vegetable oil, for frying
- Coarse salt and freshly ground pepper
- All-purpose flour, for dredging
- 2 tablespoons canola oil
- 48 bay scallops, preferably Nantucket
- 3 tablespoons dry white wine
- 1 tablespoon unsalted butter
- 2 tablespoons Homemade Chicken Stock
- 4 cups mixed salad greens
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon red-wine vinegar
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.