Crispy Scallop Salad
Shallow-fried scallops are crispy on the outside, tender and buttery on the inside, and are perfectly complemented by bitter notes of radicchio and sweet bites of citrus in this bright and flavorful salad.
Makes
Serving size
Ingredients
3 tablespoons cornmeal, fine-ground
3 tablespoons cornstarch
¼ teaspoon baking powder
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
1 large egg
16 (6-ounces) bay scallops, patted dry
3 tablespoons grapeseed oil or other mild oil for frying
3 tablespoons extra virgin olive oil
3 tablespoons orange juice, freshly squeezed
1 tablespoon apple cider vinegar
½ teaspoon orange zest
1 small clove garlic, finely grated
5 cups (200 grams) radicchio, shredded
2 cups (60 grams) baby spinach
1 medium (130 grams) orange, peel and pith removed, cut into segments
¼ medium (34 grams) avocado, thinly sliced
½ cup fresh basil leaves
Special Equipment:
Citrus zester
Citrus juicer
Instructions
- Combine cornmeal, cornstarch, baking powder, paprika, garlic powder, onion powder, and black pepper in a medium bowl. Stir together to mix well.
- Beat the egg in a separate medium mixing bowl.
- Coat scallops in the cornmeal mixture. Shake off excess coating and transfer to the bowl with beaten egg.
- Coat scallops with the egg. Return scallops to the cornmeal mixture. Roll to coat evenly and reserve in cornmeal mixture until ready to cook.
- Heat grapeseed oil in a medium skillet of medium-high heat until it sizzles when a pinch of cornmeal is added.
- Cook half the scallops at a time, spreading out in the skillet, until just cooked through and coating is golden brown, 1 to 2 minutes per side.
- Drain on paper towels.
- Whisk together salad dressing: olive oil, orange juice, vinegar, orange zest and garlic and set aside.
- Combine radicchio, spinach, orange segments, avocado and basil in a large bowl. Pour dressing over salad and toss until everything is evenly dressed.
- Serve salad on individual plates and top each serving with about 4 fried scallops.
Cooking Tip
Use a napkin or paper towel to pat the scallops dry before tossing them in the cornmeal mixture. This will ensure the coating adheres well to the scallops and becomes nice and crispy when fried.
Recipe Contributed by FamilyCook Productions
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