Chef Jimmy Bradleys Scallop Fritters Recipes
CHEF JIMMY BRADLEY'S SCALLOP FRITTERS
The Red Cat Cookbook has highlights of the inventive uncomplicated & memorable recipes from Chef Bradley's restaurant. The batter is made with clam broth and pilsner, Brooklyn Brewery Brooklyn Pilsner or Victory Brewing Company's hoppy Prima Pils, are his choices. Haven't tried these as yet but they looked very interesting, so I figured I'd post for safekeeping. Food & Wine Magazine, May/07.
Provided by Manami
Categories Healthy
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, heat 2 inches of oil to 350°F.
- Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, 1 1/4 teaspoons of salt and a pinch of pepper.
- Add the eggs, clam broth and beer and whisk until the batter is smooth.
- Fold in the scallops, scallions, onion and jalapeño.
- Working in batches, drop heaping teaspoons of the batter into the oil and fry, turning occasionally, until golden brown all over, about 7 minutes.
- Using a slotted spoon, transfer the fritters to paper towels.
- Serve with tartar sauce and lemon slices or wedges.
Nutrition Facts : Calories 143.7, Fat 2.5, SaturatedFat 0.6, Cholesterol 83.3, Sodium 232.5, Carbohydrate 18.9, Fiber 1.4, Sugar 0.8, Protein 10.7
SCALLOP FRITTERS
Scallops, scallions, a bit a jalapeno crisped up in a light batter. Yum! From chef Jimmy Bradley at the Red Cat in New York City.
Provided by KathyP53
Categories Healthy
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, heat 2" of oil to 350 degrees. Meanwhile, in a medium bowl, whisk the all purpose floue with cornmeal, baking powder, 1 1/4 teaspoons of salt and pinch of black pepper. Add the eggs, clam broth, and beer, and whisk until the batter is smooth. Fold in scallops, scallions, onion, and jalapeno.
- Working in batches, drop heaping teaspoons of the batter into the oil and fry, turing occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritter to paper towels. Serve with tartar sauce and lemon wedges.
Nutrition Facts : Calories 127, Fat 2.3, SaturatedFat 0.6, Cholesterol 77, Sodium 201.9, Carbohydrate 18.4, Fiber 1.4, Sugar 0.8, Protein 7.5
LENTIL AND ORZO SALAD
This recipe is from chef Jimmy Bradley (The Mermaid Inn; Red Cat; and The Harrison restaurants). It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Prep/Cook time does not include 90 minute "standing" time.
Provided by Dee514
Categories Lemon
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Bring 6 cups of salted water to a boil in a large pot.
- Add the orzo and boil for 8-10 minutes or until tender.
- Drain, and toss with 1 Tablespoon of the olive oil.
- Spread the orzo onto a sheet pan, and cool in the refrigerator.
- Meanwhile, place the lentils, carrot, celery, onion, bay leaf, and salt into a large pot, and add enough water to cover.
- Bring to a simmer, and cook until lentils are just tender, about 25 minutes.
- Drain, and discard the carrots, celery, onions, and bay leaf.
- Mix the lentils and the cooled orzo in a large salad bowl.
- Add the cucumber, tomato, parsley, almonds, mint, basil, lemon juice, and remaining oil.
- Toss until combined, and season to taste with salt and pepper.
- Set aside to allow the flavors to develop for at least 1 hour before serving.
Nutrition Facts : Calories 449.1, Fat 13.5, SaturatedFat 1.9, Sodium 19.7, Carbohydrate 65.8, Fiber 12.8, Sugar 3.6, Protein 16.5
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SCALLOP FRITTERS RECIPE - JIMMY BRADLEY - FOOD & WINE
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4/5 Total Time 1 hrAuthor Jimmy Bradley
- In a large saucepan, heat 2 inches of oil to 350°. Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, 1 1/4 teaspoons of salt and a pinch of pepper. Add the eggs, clam broth and beer and whisk until the batter is smooth. Fold in the scallops, scallions, onion and jalapeño.
- Working in batches, drop heaping teaspoons of the batter into the oil and fry, turning occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritters to paper towels. Serve with tartar sauce and lemon wedges.
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