Bay Scallop Salad With Elio Recipe

• 1 lrg onion halved, and thinly sliced vegetable oil for frying Coarse salt to taste Freshly-grnd black pepper to taste all-purpose flour for dredging
• 2 Tbsp. canola oil
• 48 x bay scallops (preferably Nantucket)
• 3 Tbsp. dry white wine
• 1 Tbsp. unsalted butter
• 2 Tbsp. chicken stock or possibly broth
• 4 c. mixed salad greens
• 3 Tbsp. extra-virgin extra virgin olive oil
• 1 tsp red-wine vinegar

1. Fill a medium bowl with ice and water.
2. Add in onions, and soak till ready to fry.
3. Drain well, and pat dry.
4. Heat 2 inches oil in a medium saucepan to 400 degrees.
5. Add in onion, and fry till golden and crisp, about 1 minute.
6. Transfer to paper towels to drain.
7. Sprinkle with salt; set aside.
8. Place flour in a shallow dish.
9. Heat canola oil in a large nonstick saute/fry pan over high heat.
10. Dredge scallops in flour, shaking off any excess.
11. Add in scallops to pan, and cook till just golden brown, about 30 seconds per side.
12. Pour out excess oil.
13. Add in wine, butter, stock, salt, and pepper.
14. Cook for 30 seconds, and remove scallops to a platter; keep hot.
15. Simmer sauce till reduced slightly, about 30 seconds.
16. Place greens in a medium bowl.
17. Drizzle with extra virgin olive oil and vinegar.
18. Season with salt and pepper.
19. Toss to combine.
20. Divide greens between two plates.
21. Drizzle reduced sauce around the perimeter of each plate.
22. Arrange scallops around greens.
23. Top with fried onions.
24. This recipe yields 2 servings.

onion, canola oil, bay scallops, white wine, unsalted butter, chicken stock, mixed salad greens, extravirgin extra virgin olive oil, redwine vinegar

Taken from cookeatshare.com/recipes/bay-scallop-salad-with-elio-80492 (may not work)