Lulu's Pan Roasted Sea Scallops
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
12 scallops
- Serves:
- 4
ingredients
- 12 large dry sea scallops (about 2 oz. per scallop)
- 1 cup red quinoa
- 3 cups shrimp stock (*)
- 1⁄4 cup dried porcini mushrooms
- 1⁄4 cup white wine
- 4 tablespoons cold unsalted butter
- 1⁄8 teaspoon Thai fish sauce
- 1⁄2 cup diced parsnip
- 1 1⁄2 cups frisee, coarsely chopped
- 12 chives
-
For Limonata sauce
- 3 roasted garlic cloves, smashed and chopped fine
- 3⁄4 cup fresh lemon juice
- 1 lemon, zest of
- 1 1⁄4 teaspoons salt
- 4 ounces canola oil
- 4 ounces extra virgin olive oil
directions
-
To Prepare Quinoa:
- Reconstitute dried porcini mushrooms with 1/2c. hot water.
- Set aside for 10 minutes. Strain off water. Reserve.
- Chop porcini mushrooms. Set aside.
- Rinse quinoa until water runs clear.
-
Place in medium saucepan:
- Bring 2 cups water, 2 cups shrimp stock & 1/4c.white wine to a boil.
- Season lightly with salt.
- Add quinoa.
- Cook for about 10minutes.
- Add chopped porcini mushrooms and the reserved porcini water to quinoa.
- Continue to cook quinoa for about 10 minutes more until tender. Keep warm.
-
Prepare Scallops:
- Season with salt and pepper.
- Sear scallops on both sides.
- Place in 400 degree oven for about 4 minutes.
- Saute diced parsnips. Season with salt.
- Add remaining cup of shrimp stock to parsnips.
- Add quinoa and frisee to pan.
- Add cold butter. Stir to blend in butter and heat the quinoa.
- Add Thai fish sauce and 1 Tbsp limonata.
- Add chives.(reserve a few for garnish).
- Divide quinoa among 4 plates.
- Place scallops on top of quinoa.
- Dress each scallop with a splash of limonata .
- Garnish with chives.
- * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.
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RECIPE SUBMITTED BY
Cirillo World
New york, 72