lulu’s pan-roasted sea scallops from chef karen’s
Karen Fohrhaltz Miele, chef/proprietor and her husband and working partner, Michael Miele, launched LuLu & Me (253 Fifth Avenue), in 2011, and it has fast become NoMad’s neighborhood restaurant in the new, hot area of New York City. 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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yield
4 serving(s)
prep time
20 Min
cook time
25 Min
method
Roast
Ingredients For lulu’s pan-roasted sea scallops from chef karen’s
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12 lgdry sea scallops (about 2 oz. each)
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1red quinoa
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3shrimp stock
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1/4dried porcini mushrooms
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1/4white wine
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4 Tbspcold unsalted butter
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1/8 tspthai fish sauce
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1/2diced parsnips
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1 1/2frisee coarsely chopped
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12chives
- FOR LIMONATA SAUCE
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3 cloveroasted garlic smashed and chopped fine
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3/4fresh lemon juice
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1 1/4 tspsalt
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4 ozcanola oil
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4 ozextra virgin olive oil
How To Make lulu’s pan-roasted sea scallops from chef karen’s
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1Whisk all ingredients together Make limonata a head and refrigerate.
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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. Add quinoa. 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.
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3Prepare 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.
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4* 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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