LULU’S PAN-ROASTED SEA SCALLOPS FROM CHEF KAREN’S
Each Tuesday, the distinctive chef presents a special menu item from “Karen’s Kitchen,” and on March 18, Lulu’s Pan Roasted Sea Scallops with Red Quinoa, parsnips and limonatais the dinner entrée priced at $25.
For reservations call 212-290-2460 or visit www.luluand.me
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- 12 large
- dry sea scallops (about 2 oz. each)
- red quinoa
- shrimp stock
- dried porcini mushrooms
- white wine
- 4 Tbsp
- cold unsalted butter
- 1/8 tsp
- thai fish sauce
- diced parsnips
- 1 1/2
- frisee coarsely chopped
- 3 clove
- roasted garlic smashed and chopped fine
- fresh lemon juice
- 1 1/4 tsp
- 4 oz
- canola oil
- 4 oz
- extra virgin olive oil
FOR LIMONATA SAUCE
1Whisk all ingredients together
Make limonata a head and refrigerate.
2To Prepare Quinoa:
Reconstitute dried porcini mushrooms with 1/2 c.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 & 1/4 c.white wine to a boil.
Season lightly with salt.
Cook for about 10 minutes.
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.
4* Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine