There are often times when you go into a restaurant, eat a dish and say to yourself, “I wish I could have that at home.” The scallop schnitzel at Ardeo + Bardeo is one small platter that isn’t all that hard to make. If you’re short on time, or don’t feel like making the entire dish, you can still make the breaded scallops in this recipe and serve it over a simple salad with the cider vinaigrette dressing.
The dish is served with micro-red cabbage at the restaurant, but for the home cook you can use watercress or regular red cabbage. If you use red cabbage, be sure to let it sit in the cider vinaigrette for a little longer so the flavor takes hold. Also, when pound the sea scallop flat, go gently at first to make sure you don’t end up with mashed scallops. Bay scallops can be found at some grocery stores and fish markets, such as Blacksalt Fish Market, according to Garyantes. Again, if you can’t find bay scallops or can’t figure out how to clean them just stick with making the breaded scallops portion of this recipe. They’re delicious!
1 U-10 Dayboat Scallop (sea scallop)
1 lb. live Taylor-bay Scallops
1 cup white wine
3 each garlic cloves
2 sprigs of thyme
1/2 cup apple cider vinegar
1/4 cup apple cider
1/2 cup olive oil
Pinch of salt
1 cup Kosher salt
2 tsp ground cinnamon
1 tsp new Mexican chile powder
Toasted Walnuts (ideally black walnuts)
Watercress or red cabbage
Egg Wash (whisked egg mixed with a little bit of water)
Plain bread crumbs
1. Cut Scallop in half horizontally into two discs. Pound each disc between two sheets of plastic wrap to approximately 1/4 inch thickness. Author’s Tip from the chef: it’s helpful to sprinkle a little water onto the plastic wrap so that the scallops don’t stick to it.
2. Dredge each half in all-purpose flour, then egg wash and then bread crumbs.
3. Place the bay scallops in a pot with the white wine, garlic and thyme. Steam scallops open over high heat until their shells open. Then cool on a parchment lined tray. Once cool, remove scallops from shell and clean the scallops of their roe sack.
4. Combine all the ingredients for the dressing/vinaigrette, emulsify with an immersion blender.
5. For the salt to season the dish, combine salt, cinnamon, and chile powder.
6. Foam butter and brown scallop schnitzel (read: breaded scallop) on both sides. Drain on c-fold towels (read: tea towels or even plain paper towels). Dress the micro-cabbage, toasted walnuts and two bay scallops with cider vinaigrette. Season with cinnamon/chile salt. Squeeze fresh lemon juice over schnitzel. Top with cabbage salad. Drizzle more cider vinaigrette around the plate.