Panfried scallops with grilled romaine and fava bean vinaigrette from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 44) by Mark Peel and Nancy Silverton

  • shallots
  • basil
  • bay leaves
  • red bell peppers
  • yellow bell peppers
  • fava beans
  • lemons
  • parsley
  • Champagne vinegar
  • black peppercorns
  • radicchio
  • vegetable oil
  • dried red chiles
  • bay scallops
  • fine cornmeal
  • romaine lettuce hearts
  • EYB Comments

    The book's "Lemon oil" called for in this recipe requires 13 hours to prepare. See recipe for vegetable oil suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Lemon oil" called for in this recipe requires 13 hours to prepare. See recipe for vegetable oil suggestions.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.