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Receta Lulu's Pan Roasted Sea Scallops

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A loving, 36-year partnership and Venus, the Goddess of Love have inspired the Valentine’s Day four-course dinner menu on Friday, February 14, at LuLu & Me restaurant (253 Fifth Avenue, New York City). The restaurant’s owners – Chef Karen Fohrhatz Miele and her husband/manager Michael Miele guarantee to get right to your lover’s heart for just $55 per person. “The love of great food and drink is often the recipe to bring lovers together,” say the Mieles, who have been married restaurateurs for more than three decades, and opened the eclectic, new world restaurant LuLu & Me in 2012. Here is Chef Karen’s Sea Scallops - red quinoa, parsnips, limonata, which is one of the entrees on the menu. For reservations call 212-290-2460 or visit www.luluandme.com

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $8.80 view details

Direcciones

  1. To Prepare Limonata Sauce:
  2. Whisk all ingredients together
  3. Make limonata a head and refrigerate.
  4. To Prepare Quinoa:
  5. Reconstitute dried porcini mushrooms with 1/2c. hot water.
  6. Set aside for 10 minutes. Strain off water. Reserve.
  7. Chop porcini mushrooms. Set aside.
  8. Rinse quinoa until water runs clear.
  9. Place in medium saucepan:
  10. Bring 2 c. water, 2 c. shrimp stock & 1/4c.white wine to a boil.
  11. Season lightly with salt.
  12. Add quinoa.
  13. Cook for about 10minutes.
  14. Add chopped porcini mushrooms and the reserved porcini water to quinoa.
  15. Continue to cook quinoa for about 10 minutes more until tender. Keep warm.
  16. Prepare Scallops:
  17. Season with salt and pepper.
  18. Sear scallops on both sides.
  19. Place in 400 degree oven for about 4 minutes.
  20. Saute diced parsnips. Season with salt.
  21. Add remaining cup of shrimp stock to parsnips.
  22. Add quinoa and frisee to pan.
  23. Add cold butter. Stir to blend in butter and heat the quinoa.
  24. Add Thai fish sauce and 1 Tbsp limonata.
  25. Add chives.(reserve a few for garnish)
  26. Divide quinoa among 4 plates.
  27. Place scallops on top of quinoa.
  28. Dress each scallop with a splash of limonata .
  29. Garnish with chives.
  30. * 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 318g
Recipe makes 4 servings
Calories 885  
Calories from Fat 633 72%
Total Fat 71.57g 89%
Saturated Fat 13.69g 55%
Trans Fat 0.11g  
Cholesterol 60mg 20%
Sodium 895mg 37%
Potassium 759mg 22%
Total Carbs 38.98g 10%
Dietary Fiber 5.2g 17%
Sugars 2.68g 2%
Protein 22.36g 36%
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