Lulu's Pan Roasted Sea Scallops

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

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 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
• 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

Recipe

• 1 to prepare quinoa:.
• 2 reconstitute dried porcini mushrooms with 1/2c. hot water.
• 3 set aside for 10 minutes. strain off water. reserve.
• 4 chop porcini mushrooms. set aside.
• 5 rinse quinoa until water runs clear.
• 6 place in medium saucepan:.
• 7 bring 2 cups water, 2 cups shrimp stock & 1/4c. wine to a boil.
• 8 season lightly with salt.
• 9 add quinoa.
• 10 cook for about 10minutes.
• 11 add chopped porcini mushrooms and the reserved porcini water to quinoa.
• 12 continue to cook quinoa for about 10 minutes more until tender. keep warm.
• 13 prepare scallops:.
• 14 season with salt and pepper.
• 15 sear scallops on both sides.
• 16 place in 400 degree oven for about 4 minutes.
• 17 saute diced parsnips. season with salt.
• 18 add remaining cup of shrimp stock to parsnips.
• 19 add quinoa and frisee to pan.
• 20 add cold butter. stir to blend in butter and heat the quinoa.
• 21 add thai fish sauce and 1 tbsp limonata.
• 22 add chives.(reserve a few for garnish).
• 23 divide quinoa among 4 plates.
• 24 place scallops on top of quinoa.
• 25 dress each scallop with a splash of limonata .
• 26 garnish with chives.
• 27 * chef fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and wine.