L’insalata di Cupido (Cupid Salad) Recipe

About: Chef Pasquale A. Vericella's "Cupid's Salad" is the perfect starter for a romantic meal. The vibrant colors of beet, pomegranate, and blood orange perfectly contrast the pale flesh of the scallops to create an edible valentine. Enjoy by candlelight accompanied by glasses of crisp, bubbly Prosecco.

Cook Tip: Chef Vericella's recipe calls for cooked beets and scallops, both of which can be prepared ahead of time and chilled. To prepare beets simply wrap individual beets in foil and roast in a 425 degree oven for 1 hour, or until skewer comes out clean. Cool completely. To prepare scallops, rinse and pat dry, sprinkle with salt and pepper, and grill or pan fry for 2 minutes on each side, until flesh is firm to touch.

Recipe Info

Restaurant: Il Cielo | Los Angeles

Servings: 2
Prep Time: 20 minutes
Cuisine: Italian
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (138)
Dish Type: Recipedishtype object (3)
Cooking Method: Recipemethod object (14)
Season/Occasion: Recipeoccasion object (10)
Dificulty: Recipedifficulty object (1)
Vegetarian: No



Slice two large slices from beet, each 3/8" thick. Place each slice in the center of a large salad plate(preferably white). Top each beet with two sea scallops (4 halves). Top the scallops with a pyramid of frisee. Sprinkle pomegranate into frisee and around the base of salad. Drizzle blood orange citronette over frisee and around dish.

Blood Orange Citronette

Juice oranges. While whisking, slowly stir olive oil into juice. Add salt and pepper to taste.


1 large red beet, cooked 2 blood oranges 1 bunch(es) frisee salad (curly or white) 1/4 C. extra virgin olive oil 1 pomegranate, fruit removed (to taste) salt & pepper 4 large sea scallops, grilled & sliced in half 1/2 C. blood orange citronette (see recipe)

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