Scallop Schnitzel

Recipe adapted from Ardeo & Bardeo

Scallop Schnitzel
No Ratings
Scallop Schnitzel 
Servings
2
Servings
Ingredients
  • Schnitzel
  • 1 large day boat scallop, removed from its shell
  • Salt and freshly ground pepper
  • ¼ cup all-purpose flour
  • 1 large egg
  • 1 cup breadcrumbs
  • ½ cup unsalted butter
  •  
  • Salad
  • 4 ounces apple cider vinegar
  • 2 ounces apple cider
  • 4 ounces olive oil
  • ½ cup plus ½ teaspoon kosher salt
  • 1 teaspoons ground cinnamon
  • ½ teaspoon New Mexican chile powder
  • 1 cup white wine
  • 3 garlic cloves
  • 2 thyme sprigs
  • 1 pound bay scallops in their shells
  • 2 cups red cabbage, chopped
  • ¼ cup walnuts (preferably black), toasted
  • 2 lemon wedges
Directions
  1. Make the schnitzel: Cut the scallop in half horizontally and season with salt and pepper. Wrap the scallop pieces between two layers of plastic wrap and pound each disk to ¼-inch thickness. Place the flour in a shallow bowl. In a second shallow bowl, beat the egg. Place the breadcrumbs in a third shallow bowl. Dust each disk with flour, then dip into the egg and coat with the crumbs, pressing lightlyto help them adhere. Set aside.
  2. Make the salad: In a small bowl, whisk together the vinegar, apple cider, olive oil and ½ teaspoon of the salt until emulsified. In another bowl, combine the remaining 1 cup of salt, the cinnamon and the chile powder. Set both bowls aside.
  3. In a large pot, combine the wine, garlic and thyme and heat until simmering. Place the bay scallops in the wine and steam over high heat until the scallops open, about 4 minutes. Remove the scallops to a medium bowl and let cool, then pull the meat from the shell and brush off each scallop's roe sack. Once cool, add the cabbage and walnuts to the bowl and set aside.
  4. In a medium skillet over medium-high heat, add the butter and melt until foaming, about 3 minutes. Add the breaded scallop disks and fry until golden-brown, about 3 minutes. Flip the scallops and brown on the other side. Transfer to paper towels to drain.
  5. Dress the cabbage salad with the vinaigrette and season to taste with the cinnamon-chile-salt mixture. Divide between two plates and top each portion with a scallop schnitzel. Serve with a lemon wedge.
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