LULUS PAN-ROASTED SEA SCALLOPS FROM CHEF KARENS KITCHEN

LULUS PAN-ROASTED SEA SCALLOPS FROM CHEF KARENS KITCHEN image

Categories Fish

Yield 4

Number Of Ingredients 17

Previous Next

12 large dry Sea scallops (about 2 oz. per scallop)
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
12 chives
For Limonata sauce:
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

Steps:

Whisk all ingredients together Make limonata a head and refrigerate. 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 c. water, 2 c. 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