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
4 oz apple cider vinegar
2 oz apple cider
4 oz blended oil
.4 g xanthan gum
.8 g salt
1 cup Kosher salt
2 tsp ground cinnamon
1 tsp New Mexican chile powder
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.
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.