I recently had the opportunity to dine at The Saint in Dallas, and I was thoroughly impressed. The restaurant is located in the heart of Uptown, and it has a sophisticated and inviting atmosphere. The menu features a wide variety of Italian dishes, including fresh seafood, pasta, and meat.
I started my meal with a plate of chilled oysters. The oysters were plump and juicy, and they were perfectly seasoned with a lemon vinaigrette. I also enjoyed a bowl of the restaurant’s signature Summer Truffle & Sweet Corn Risotto. The risotto was creamy and flavorful, and it was topped with a generous amount of shaved black truffles.
For my main course, I chose the Seared U 10 Diver Scallops. The scallops were cooked to perfection, and they were served with a creamy garlic sauce. I also had a side of the restaurant’s Brussels sprouts, which were roasted to perfection and drizzled with a balsamic glaze.
The Saint also offers a variety of desserts, including tiramisu, New York-style cheesecake, and creme brulee. I opted for the tiramisu, and it was delicious. The tiramisu was light and fluffy, and it was perfectly balanced with a touch of espresso.
Overall, I had a wonderful dining experience at The Saint. The food was delicious, the service was attentive, and the atmosphere was relaxing. I would highly recommend this restaurant to anyone looking for a delicious Italian meal in Dallas.
A Taste of The Saint at Home: Chilled Oysters with Lemon-Herb Vinaigrette
Inspired by the delectable chilled oysters I enjoyed at The Saint, I’ve crafted a simple yet elegant recipe to recreate a taste of their magic at home. While nothing can truly replace the restaurant’s ambiance and expert preparation, this recipe captures the essence of their refreshing appetizer.
Table of Contents
Chef’s Notes: The Saint: A Dallas Must-Visit
- For the freshest experience, ensure that the oysters are properly chilled before serving. This helps preserve their natural brininess and enhances their delicate flavor.
- When preparing the Thai seafood sauce, allow it to rest for about 10 minutes in the refrigerator. This extra time intensifies the flavors, creating a more balanced and zesty profile.
- Use a mandoline slicer for precise and even shallot slices. This guarantees consistent frying results and ensures every piece turns golden and crispy.
- Maintain the frying temperature at around 350°F, keeping an eye on fluctuations. If the oil temperature drops too low, the shallots may absorb excess oil, making them greasy instead of crispy.
- When plating, arrange the oysters on a generous bed of crushed ice to keep them at the perfect serving temperature. This also enhances the presentation, giving it a gourmet restaurant-quality appeal.
- To add an extra layer of complexity to the dish, consider incorporating finely grated ginger into the seafood sauce. This brings a subtle warmth that complements the citrus and spice.
- For a visually striking presentation, garnish with microgreens or edible flowers. This adds both a fresh touch and an elevated aesthetic appeal, perfect for impressing guests.
- This dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc or a dry Riesling. The bright acidity of the wine complements the tangy seafood sauce beautifully.
- If you prefer a milder heat, substitute Thai bird chili with finely sliced jalapeño. This provides a gentle spice without overpowering the delicate oyster flavor.
- Store leftover crispy shallots in an airtight container lined with a paper towel. This helps maintain their crispness for future use, making them a fantastic topping for salads, soups, or rice dishes.
Chilled Thai Oysters
Imagine indulging in premium, freshly shucked oysters served chilled, drizzled with a vibrant, tangy Thai seafood sauce that sings with the brightness of lime and a hint of spice. The dish dazzles with its golden, crispy shallots adding an irresistible crunch and aroma. Perfect as an appetizer for dinner parties or an upscale weekday treat, every element is designed to excite the palate with gourmet elegance and simplicity. Get ready for a culinary experience reminiscent of restaurant finesse with every bite.
4
servings30
minutes6
minutes210
kcal36
minutesKeep the screen of your device on
Ingredients
- Fresh Seafood
2 dozen freshly shucked oysters prized for their natural brine
- Thai-Infused Seafood Dip
1 tsp finely minced red or green thai bird chili for a spirited kick
1 tbsp minced garlic or a smooth garlic paste alternative
2 tbsp finely diced shallots that bring mild sweetness
2 tbsp coarsely chopped cilantro stems and leaves included
6 tbsp fresh-squeezed lime juice offering bright acidity
3 tbsp premium fish sauce that deepens umami notes
1 tbsp palm sugar or white sugar to balance the tang
- Golden Crispy Garnish
4 medium shallots peeled and thinly sliced along the equator
2 tbsp all-purpose flour for a delicate dusting
2 cups neutral vegetable oil such as corn, canola, or peanut for deep frying
salt to finish
- Alternative Ingredients:
Oysters: Fresh mussels can be used as an alternative shellfish option.
Thai bird chili: Replace with jalapeño slices for a milder heat.
Garlic: Garlic paste can substitute for freshly minced garlic.
Shallots: Thinly sliced red onions are a viable sweeter alternative.
Cilantro: Use parsley if cilantro isn’t preferred.
Lime Juice: Lemon juice can be an adequate substitute in a pinch.
Fish Sauce: A combo of soy sauce with a dash of anchovy essence can replace fish sauce.
Palm Sugar: Brown or white sugar can be used if palm sugar is unavailable.
All-Purpose Flour: Rice flour works well for a gluten-free twist.
Vegetable Oil: Any neutral oil like canola or sunflower oil serves as a good alternative.
Directions
- Seafood Sauce Preparation – In a medium bowl, combine the minced thai bird chili, garlic, diced shallots, chopped cilantro, fresh lime juice, fish sauce, and palm sugar. Stir vigorously for approximately 2 minutes until the sugar dissolves completely. Optionally, chill the mixture for an extra 10 minutes to let the flavors intensify.
- Shallot Slicing and Coating – Start by using a sharp mandoline slicer or chef’s knife to carefully cut the peeled shallots into delicate, thin rings along their equator. Separate the rings with your fingers and gently toss them in all-purpose flour until lightly coated, a process that should take about 5 minutes. This method ensures that every slice crisps up beautifully when fried.
- Deep Frying Crispy Shallots – Pour about 2 cups of vegetable oil into a small sauté pan or deep skillet and heat it to 350°F. Slowly add the floured shallot rings, noting that the temperature will drop to around 300°F; maintain this heat with periodic checks using an instant read thermometer. Fry for 3 to 4 minutes until the rings are a rich golden brown and bubbling subsides, then remove them with a slotted spoon and drain on paper towels—this entire step should take roughly 7 minutes.
- Assembling the Dish – Lay a generous bed of crushed ice onto a serving platter and arrange the shucked oysters on top. Present the dish with a small ramekin filled with the tangy seafood sauce and scatter the crispy shallots over the oyster ensemble, garnished with lime or lemon wedges if desired. This final assembly, taking about 2 minutes, not only enhances presentation but also builds anticipation for every flavorful bite.
Equipment
- Chef’s Knife
- mandoline slicer
- Instant Read Thermometer
Notes
- For impeccable results, ensure the oysters are well-chilled before serving to maintain their natural brininess. The dish pairs beautifully with a crisp white wine or a light cucumber salad, adding a refreshing counterpoint. Don’t hesitate to experiment by adding a subtle touch of ginger to the sauce or topping with microgreens for an extra layer of freshness and visual appeal. Enjoy this elegant appetizer as a standout starter at your next dinner party or casual gathering.
Nutrition Facts
- Calories: 210kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 800mg
- Potassium: 200mg
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 8g
- Protein: 15g
- Vitamin A: 200IU
- Vitamin C: 15mg
- Calcium: 40mg
- Iron: 3mg
FAQ’s: The Saint: A Dallas Must-Visit
How do I know if my oysters are fresh?
Fresh oysters should have a mild, oceanic scent and tightly closed shells. If the shell is slightly open, give it a gentle tap—if it doesn’t close, the oyster may not be fresh and should be discarded.
Can I prepare the seafood sauce in advance?
Yes, the Thai seafood sauce can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator to allow the flavors to meld. Give it a quick stir before serving.
What’s the best way to shuck oysters at home?
Use an oyster knife and a clean kitchen towel for grip. Insert the knife into the hinge of the oyster, twist gently until it pops open, then carefully slide the knife along the top shell to release the oyster while preserving its brine.
Can I use a different type of shellfish instead of oysters?
Yes, fresh mussels or clams can be used as an alternative. Steam them lightly before serving to ensure they open, then drizzle them with the Thai seafood sauce.
How can I keep the crispy shallots fresh for longer?
After frying, let the shallots cool completely, then store them in an airtight container lined with a paper towel. They will stay crispy for up to a week if kept in a dry place.
What other dishes pair well with Chilled Thai Oysters?
This dish pairs well with a light cucumber salad, a side of chilled seafood ceviche, or a fresh green papaya salad. For drinks, try a crisp white wine or a Thai-style iced tea.
Can I make this dish gluten-free?
Yes, substitute all-purpose flour with rice flour for the crispy shallots. This maintains the crispiness while keeping the dish gluten-free.
What if I can’t find Thai bird chili?
You can substitute Thai bird chili with finely diced serrano or jalapeño peppers for a similar kick, or use red pepper flakes for a milder heat.
Do I need to rinse the oysters before serving?
No, avoid rinsing the oysters as this can wash away their natural brine. Instead, gently wipe away any debris with a clean, damp cloth before serving.
How do I present this dish for a special occasion?
Serve the oysters on a large platter of crushed ice with citrus wedges and a small bowl of Thai seafood sauce on the side. Add microgreens or edible flowers for an elegant and visually appealing touch.
Fresh oysters should have a mild, oceanic scent and tightly closed shells. If the shell is slightly open, give it a gentle tap—if it doesn’t close, the oyster may not be fresh and should be discarded.
Yes, the Thai seafood sauce can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator to allow the flavors to meld. Give it a quick stir before serving.
Use an oyster knife and a clean kitchen towel for grip. Insert the knife into the hinge of the oyster, twist gently until it pops open, then carefully slide the knife along the top shell to release the oyster while preserving its brine.
Yes, fresh mussels or clams can be used as an alternative. Steam them lightly before serving to ensure they open, then drizzle them with the Thai seafood sauce.
After frying, let the shallots cool completely, then store them in an airtight container lined with a paper towel. They will stay crispy for up to a week if kept in a dry place.
This dish pairs well with a light cucumber salad, a side of chilled seafood ceviche, or a fresh green papaya salad. For drinks, try a crisp white wine or a Thai-style iced tea.
Yes, substitute all-purpose flour with rice flour for the crispy shallots. This maintains the crispiness while keeping the dish gluten-free.
You can substitute Thai bird chili with finely diced serrano or jalapeño peppers for a similar kick, or use red pepper flakes for a milder heat.
No, avoid rinsing the oysters as this can wash away their natural brine. Instead, gently wipe away any debris with a clean, damp cloth before serving.
Serve the oysters on a large platter of crushed ice with citrus wedges and a small bowl of Thai seafood sauce on the side. Add microgreens or edible flowers for an elegant and visually appealing touch.
