Cooking 101: Ippolito’s Recipe for Salmon and Sea Scallops

PW’s new biweekly column, “Forking Stupid,” sees 25-year-old Nicole Finkbiner persuading professional chefs from Philadelphia’s great restaurants to please teach her, for the love of god, how to cook—one dish at a time. This week, Nicole visits South Philly’s famous Ippolito’s Seafood to learn the proper way to cook salmon.

Ippolito’s Seafood

Fresh Cut Salmon

Pat down with paper towel
Sprinkle with salt and pepper
Sprinkle Wondra flour on skin
Place in pan with butter skin down
Cook on medium heat for a few minutes, until salmon is half cooked through (you will see the color change)
When flipping over, flip away from you (Salmon can also be finished in the oven at 350 for 20 min)
Cook this side until done
Squeeze fresh lemon on top

To Add Spinach:

Spinach can be added when salmon is almost done. It only takes a few minutes to cook, or can be done in a separate pan.
Grab a two handful of spinach.
Add butter, garlic and sauté
Sprinkle with salt, pepper and fresh lemon

Dry Sea Scallops

Add cooking/vegetable oil to pan, heat
Pat down scallops with paper towel
Sprinkle with salt and pepper
Add to pan on med heat, sear for a few minutes until caramelized on one side
Flip away from you, continue on the second side
When cooked through, you will notice a color change
Finish with fresh lemon