| 1 lrg onion halved, and thinly sliced vegetable oil for frying Coarse salt to taste Freshly-grnd black pepper to taste all-purpose flour for dredging |
1/2 onion |
$0.79 per pound
|
$0.13 |
| 2 Tbsp. canola oil |
1 tablespoon |
$4.49 per 40 fluid ounces
|
$0.06 |
| 48 x bay scallops (preferably Nantucket) |
24 scallops |
$9.99 per pound
|
$15.86 |
| 3 Tbsp. dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.26 |
| 1 Tbsp. unsalted butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 2 Tbsp. chicken stock or possibly broth |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.04 |
| 4 c. mixed salad greens |
2 cups |
$1.50 per pound
|
$0.24 |
| 3 Tbsp. extra-virgin extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.28 |
| 1 tsp red-wine vinegar |
1/2 teaspoon |
$3.39 per 12 fluid ounces
|
$0.02 |
| Total per Serving |
$16.95 |
| Total Recipe |
$33.89 |
Suggestions?