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What do you get when you mix German and Mexican? Beaner schnitzel. What do you get when you mix German and seafood? Leaner schnitzel. What do you get when you mix German and English? Heidi Klum and Seal’s brood of beautiful children.

While I can’t tell you how to get a hot sex life like Heidi and Seal’s, I can tell you how to make Ardeo + Bardeo’s delicate, buttery scallop schnitzel with spiced walnuts and cinnamon chile salt, courtesy of the restaurant. This lighter twist on the traditional veal recipe is so buttery delicious, it’ll get you hot and bothered:

Ardeo + Bardeo’s Scallop Schnitzel

1 U-10 dayboat scallop
1 lb live Taylor Bay scallops
1 cup white wine
3 each garlic cloves
2 sprigs of thyme

Cider Vinaigrette
4 oz apple cider vinegar
2 oz apple cider
4 oz blended oil
.4 g xanthan gum
.8 g salt

Cinnamon-Chile Salt
1 cup Kosher salt
2 tsp ground cinnamon
1 tsp New Mexican chile powder

Toasted walnuts
Micro-red AP
Egg wash
Bread crumbs

Cut scallops in half horizontally into two discs. Pound each dish between two sheets of plastic wrap to quarter inch thickness. Dredge each half in AP flour, egg wash and bread crumbs. Place scallops in a pot with ingredients, steam scallops open over high heat, cool on a parchment-lined tray.

Once cool, remove scallops from shell and clean the scallops of their roe sack. Combine all ingredients, emulsify with an immersion blender. Combine salt, cinnamon, and chile powder. To finish, foam butter and brown scallop schnitzel on both sides. Drain on c-fold 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 vinegar around the plate.