red%20sauce%20rebellionemilyjohnphotography%2010%20of%2012-550?v=1

Rebels with a Cause

Red Sauce Rebellion co-owner and chef Eli Wollenzien shares the Italian-American eatery's newest menu item.

Opened as a complement to Coalition, its neighboring restaurant under the same ownership, Red Sauce Rebellion in downtown Excelsior offers its guests both traditional Italian dishes as well as the lighter side of Italian cuisine. Pastas, fresh seafood, flatbreads, and charcuterie boards are just a few of the plates you'll find on the menu. Executive Chef and co-owner Eli Wollenzien explains the inspiration behind the lakeside eatery: "An Italian concept allowed us to work with many of the same ingredients we typically do while focusing on the wide variety of flavors Italy has to offer. Our menu highlights the diversity of Italian cuisine and allows us to utilize the multitude of fresh ingredients available to us." Chef Wollenzien spotlights a dish that is new to the menu. "Our sea scallops have been very popular," he shares. "We pan sear them and serve them in a pool of rich corn bisque with braised kale, crispy fried parsnips, and chopped pancetta." The restaurant's main goal is to produce fresh, vibrant food in a setting that allows you to fully enjoy downtown Excelsior, and it's clear it does just that. And for those nights you want to stay in, Chef Wollenzien shares the recipe for his pan-seared sea scallops, inviting you to enjoy what his restaurant has to offer at home.

Seared Sea Scallops
 

12 large sea scallops 
12 fl oz corn bisque
16 oz curly kale (ripped into 2” pieces)
2 tbsp white wine
4 parsnips (peeled, cut into 1” pieces)
16 oz pancetta 
2 tbsp gremolata

Prepare corn bisque and hold warm until scallops are ready.
Prepare the pancetta by mincing it and placing it in a saute pan. Cook over very low heat, stirring occasionally, until pancetta is crispy. Drain oil from pan, place pancetta on paper towel to absorb extra oil.
Prepare the parsnip pieces by frying in 275 degree oil until golden brown and soft.
Heat a non stick or cast iron pan until hot.  
Add cooking oil and let heat for 30 seconds.
Season scallops with salt and pepper and place gently into hot oil.
Cook scallops over medium - high heat until a crust forms on the scallop.
Flip scallops and add the kale to the pan.  Add white wine and saute until kale is soft and scallops are fully cooked.
To serve, place corn bisque in the center of the plate .  Mound cooked kale and fried parsnips in the center of the plate.  Place scallops around vegetables.  Garnish with pancetta and gremolata.

Businesses Featured in this Article

Related Businesses

Nothing Bundt Cakes (Atlanta)

Desserts

Nothing Bundt Cakes (Atlanta)

Alpharetta, GA

Our Bundt Cakes are handcrafted in every bakery in a variety of delicious flavors and sizes. To top it all off, our bakeries...

Chandlers Prime Steaks and Fine Seafood

Gluten-Free

Chandlers Prime Steaks and Fine Seafood

Boise, ID

Chandler's is a locally-owned, upscale dinner house specializing in prime steaks and jet-fresh seafood. Enjoy a craft...

Parkhill's Liquors & Wine South

Beer Wine + Spirits

Parkhill's Liquors & Wine South

Tulsa, OK

A beautiful modern store providing a unique shopping experience offering South Tulsa's largest selection of wine, spirits and...

See More

Related Articles

See More