This is an impressive and delectable dish, best made with large, succulent, fresh scallops. They're small 'finger' like potatoes with a nutty flavour. If you can't find them, use any small, waxy potatoes, which will also work a treat.
10 people made this
- 500g Ratte (or Asparges) potatoes
- 8 fresh scallops
- 1 small bag spinach leaves
- 1 organic lemon, juiced
- 5 saffron threads
- 150ml olive oil, divided
- 50ml crème fraîche
MethodPrep:25min ›Cook:30min ›Ready in:55min
- Cut the washed and unpeeled potatoes into thin round slices. Heat 50ml of olive oil in a large frying pan and cook the potatoes in the pan over medium high heat for about 20 minutes, stirring occasionally.
- In another pan, heat another 50ml of olive oil over low heat. Add the spinach leaves, cover the pan and cook until the spinach has lost some of its liquid, about 3 minutes. Uncover and cook for 5 more minutes.
- Put the remaining 50ml of oil in a frying pan over high heat. Saute the scallops 1 minute per side. Once browned on each side, set aside.
- To the scallop pan, add the lemon juice, saffron and the cream and reduce for 5 minutes. Pass the sauce through a sieve to remove the saffron threads.
- Serve the scallops with the pan-roasted potatoes, spinach and the saffron cream sauce.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
A very nice dish, a bit fiddly but worth the effort. I didn't help myself by adding a giant king prawn to the side of the dish though.Many thanks for a lovely meal-14 Aug 2015
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Parnell’s Gastropub Brings Fun, Food and Gentle Prices To the Upper East Side
Located in the heart of Sutton Place . 350 E 53rd Street (corner of 1st Ave) New York, NY 10022, . A neighborhood landmark where Irish hospitality is a priority.
Fox Sports World Every Day
All Major Credit Cards Accepted
Kitchen Hours 11:30 AM ‘til Midnight – Everyday
Bar Hours: 11:30 AM ’til 4AM – Everyday
Call at 212-753-1761 with reservations and inquiries.
music with Steven Lowenthal
Saturday Night Music is back again,
starts on Oct 18th With Bobby Peco
Please make reservations ahead of time.
$25 minimum in music room.
(Parnell’s Piano Sessions – Starts at 7:30pm)
Set in a rustic mood of dark wood floors, Tiffany lamps and red brick walls, where mid-priced homemade regional comfort food is a trademark, along with the new chef’s daily specials with emphasis on International Cuisine.
Experience the true warmth and charm of Irish hospitality, with friendly service and great music and singing on Wednesday and Saturday nights. The homey food will please you. We Loved some daily specials of corned beef and cabbage soup French-style onion soup that was full of flavor but not heavy and a terrific Caesar salad. Pork Schnitzel was crispy and delicious with fried potato pancakes and perfect brussel sprouts. A perfectly rare hunk of good quality roast beef on the bone was accompanied by mashed potatoes and was a satisfier as well.
Desserts are simple and well prepared. We liked a fruit cobbler and a bread pudding any mama would be proud of. Good drinks, and well priced wines by the glass, as well as a nice selection of draught beer and don’t neglect the Irish coffee and homemade Irish Soda Bread.
Copyright 2014 By Punchin International. All Rights Reserved.
Dopo East is located at 345 East 62nd Street, www.dopoeast.com, 646-‐484-‐6548, and is open for dinner Tues-‐Thurs from 5-‐10pm, Fri-‐Sat from 5-‐11pm, Sun from 5-‐10pm, and for lunch from Tues-‐Sun, noon-‐4:00pm, and for brunch Sat-‐Sun from noon-‐4pm. Closed Monday.
Dopo East, the elegant Italian restaurant located in a gracious contemporary townhouse on the Upper East Side, prepares for fall with a new wine room, new chef, new brunch menu, price-‐ fixed lunch menu, and a beautiful all-‐weather enclosed outdoor garden. The dining room is ready for leisurely fall dining, too, with new seating including plush toffee-‐colored banquets with violet piping and deeply comfortable cushioned chairs.
Owner-‐architect Emilio Barletta and partner Pino Manica, the creators of the popular theater district Trattoria Dopo Teatro, together with Director of Operations Gianni Onofri, have brought this intimate restaurant featuring traditional, regional cuisine from Italy and an award-‐ winning wine list to the Upper East Side.
Gianni Onofri, a certified sommelier (who has been with the team since 2001 and has managed restaurants in New York and Italy since the mid-‐1980s), has spearheaded the creation of the new private wine room with its own separate entrance and a wine cellar. With the new temperature-‐controlled space, the list has grown to a selection of 700 unique labels, predominantly Italian, but with an impressive collection from around the world. The cellar— complete with special spot lighting and wine-‐themed décor—is used for wine tastings, presentations of new wines by producers, wine pairings and special wine dinners. Because of their state-‐of-‐the-‐art Enomatic wine system that preserves the quality of opened bottles of wine, Dopo East is able offer premium and super premium wines by the glass.
Onofri has consistently won accolades for his wine lists including the Wine Spectator Award of Excellence and the Wine Enthusiast Award of Unique Distinction. Drawn from small, independent growers and worldwide distributors, the wines are distinctive and individual.
For example, on a recent trip to Italy, he discovered the wines of Societa Agricola Marabino, and was impressed by their focus on the care of the land and their use of biodynamic agricultural methods. In particular, he recommends their Chardonnay Eureka, straw yellow in color, fresh and soft with fruit and flower notes, paired with branzino in sea salt crust. He also recommends their Nero D’Avola Archimede. With its intense ruby red color and notes of ripe red fruits, full body and velvety tannins, it is perfect for pairing with roasted meats such as the grilled aged rib eye.
Working in concert with the recently appointed Executive Chef Giuseppe Moschiano, Onofri and his team can recommend wine pairings for any meal. Moschiano, who is originally from Naples and cooked since 2009 at Palazzo Mastroddi in L’Aquila, Italy carries on the restaurant’s mission of offering a healthy, Italian menu that is locally inspired with produce from the Union Square market, and a selection of organically grown vegetables, hormone-‐free meats, and fresh seafood, with an emphasis on traditional, regional fare. He also creates his own house-‐baked breads—a staple on every table—including focaccia and ciabbata and fresh pastas from scratch.
His new menu for fall includes appetizers such as salsiccia e rapini, spicy Italian sausages, roasted to perfection and served over sautéed broccoli rabe polentina valtellinese con fonduta di formaggio e tartufo, rich and creamy soft polenta melting with cheese and infused with black truffles zuppetta del golfo e velette di pane tostato, a light stew of mussels, shrimp and Manila clams in a piquant tomato broth with thinly sliced garlic toast.
For the pasta course this season, there’s pappardelle al sugo di manzo, wide ribbons of pasta presented with a generous portion of fork-‐tender braised beef short ribs in a red wine demiglace ravioli di zucca e ricotta, pumpkin and ricotta cheese-‐filled ravioli with butter and sage and fettuccine ai funghi, fresh fettuccine with an abundance of wild mushrooms with garlic and extra virgin olive oil.
Entrees include meat dishes that will warm you from the inside out such as an outstanding ossobuco alla Milanese, succulent braised veal shank with aromatic saffron risotto and involtini di pollo in salsa di noci e verdure grigliate, thin breast of chicken rolled with speck and fontina cheese in a special walnut sauce with grilled vegetables. On the lighter, but still deeply satisfying side, seafood dishes include rana pescatrice alle erbee caponatine di verdure, tender, pan-‐seared monkfish medallions in a delicate sauce of white wine and fresh herbs and spiedino di gamberoni e capesante, large, juicy shrimp grilled on a skewer and baked scallops with lemon and olive oil dressing, accompanied by grilled polenta and baked tomato.
Desserts include such classics as tiramisu, traditional ricotta cheesecake and a selection of assorted Italian cheeses. As a way of introducing guests to one of his favorite dessert wine, Onofri offers complementary moscato, a sweet, crisp wine, also from Marabino, with the dessert course.
Brunch is a perfect occasion to enjoy dining in the glass-‐enclosed plant-‐filled backyard garden, temperature controlled for year-‐round enjoyment with a retractable glass roof. Offered weekend from noon-‐4pm, the menu features decidedly Italian egg dishes including frittata di cipolle, a traditional onion frittata, and uova al tegamino, oven baked eggs in tomato sauce, and uovo strapazzate e pancetta, scrambled eggs with pancetta, house-‐baked breads, home fries and salads. Guests can also choose pastas (lasagna,penne al pomodoro e basilica,spaghettiallcarbonara) and main dishes such as grilled chicken with arugula and tomato. Brunch is also a great time to try some refreshing cocktails including the Bellini, Rossini, or the Aperol spritz (a refreshing blend of the bittersweet aperitif and sparkling wine with a compelling flurescent tangerine colored tint) and the signature mimosas (fruit juice and Prosecco) in blood orange, passion fruit, mango and kiwi.
Dopo East is also now open for lunch. Guests can select from with the new price-‐fixed menu (choice of soup or salad, choice of main course, and a glass of house wine) for a gentle price, or order from the regular menu.
Through a partnership with gallery Artioli Findlay (www.artiolifindlay.com/events), the walls of the soothing, Venetian-‐sconce lit dining room are adorned with paintings and lithographs from the gallery. There is also live piano music Friday and Saturday evenings. The space is available for private parties and business meetings and is equipped with video screen and audio capabilities.
A great addition to the neighborhood, Dopo East is one of the most charming Italian restaurants on the East Side and worthy of a destination.