Fritto Misto Salad

cornmeal crusted scallops

When I was putting together our grocery order last weekend, I was incredibly pleased to see that local dayboat scallops are in season again. We ate them often last spring and summer, usually either grilled or seared, and they are delicious. For our meal last night, I decided to try something a little different with the scallops.

This salad was inspired by the Fritto Misto we had at Diner recently. I dipped half a pound of scallops and some Meyer lemon slices in a bit of beaten egg, let the excess drip off, and gave them a light coating of fine cornmeal seasoned with salt and pepper. I fried them in a bit of olive oil until they were golden, drained them on paper towels, and served them on top of a combination of watercress, flat-leaf parsley and mixed microgreens tossed with a lemon vinaigrette.

The meal could not have been simpler – it came together in just minutes, and the combination of the lemons with the assertive greens and crisp-on-the-outside, buttery-on-the-inside scallops was fabulous. I have a feeling this is going to be one of those go-to meals in the warmer months when we want something fast and light that won’t heat up the kitchen, but will still satisfy.

Wine Pairing: We drank Lieb Family Cellars Reserve Chardonnay, which had delicious butter and citrus notes, as well as some crisp apple-y flavors that complemented the dish beautifully. We liked this just as well with our food as we did when we sipped it solo.

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4 thoughts on “Fritto Misto Salad

  1. I think I need to start a feature called Tomorrow Night’s Dinner that links back to your posts! This looks incredible, and gives me a reason to track down Meyer lemons (and drink white wine).

  2. Jennifer Hess says:

    Amy, this was really, really good, and super fast to put together. We get our Meyer lemons at Greenwich Produce in the market at Grand Central – I actually just ran down there on my lunch break and they have lots of them!

  3. I still don’t know what Meyer lemons are. Pretty sure we don’t get them here — what might be a close substitute?

    Frying your scallops — shallow fried? And if you get them with coral attached, do you do anything with it?

    Off to Borough on Friday — they always have good hand-dived scallops. And I got a payrise this month 😀

  4. Jennifer Hess says:

    Stu, Meyer lemons are a variety of lemons that are a bit sweeter than regular lemons, and have a thin, smooth skin, so they are completely edible. I think they are a hybrid of standard lemons and some sort of orange? I’m allergic to regular oranges but I can eat Meyer lemons with no problem. The original dish we had at Diner was scallops and thin slices of orange, so that would be a good substitute for you. And I did shallow fry, yes. 🙂

    Unfortunately, I have never seen scallops with the coral still attached at any of our usual fish places, so I wouldn’t have a clue what to do with it… if you have any suggestions in case the situation ever arises, I’d love to hear them. Congrats on the pay raise and have fun at the market!

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