Lulu's Pan Roasted Sea Scallops
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- 12 large
1 c. Red quinoa
3 c. shrimp stock*
¼ c. dried porcini mushrooms
¼ c. white wine
4 Tbsp cold unsalted butter
1/8 tsp Thai fish sauce
½ c. diced parsnips
1 1/2c. frisee coarsely chopped
3 roasted garlic clove smashed and chopped fine
¾ c. fresh lemon juice
Zest of 1 lemon
1 ¼ tsp salt
4 oz. canola oil
4 oz. extra virgin olive oil
Whisk all ingredients together
Make limonata a head and refrigerate.
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 c. water, 2 c. shrimp stock & 1/4c.white wine to a boil.
Season lightly with salt.
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.
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.