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Add a photoKaren 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.
"It's a challenge to create a menu that's at once satisfying to the week-day lunch crowd and also to the varied dinner guests we serve,” says chef Karen. “The food has to be accessible and tasty, can't be too edgy and must fit my style, healthy, locally sourced, and with a focus on the elemental flavors of the ingredients.”
Lulu’s has a remarkably diverse clientele. LuLu’s has become the place that folks who work in the neighborhood – increasingly hi tech, fashion and design companies – love to have lunch or stop in after work for a beverage and a bite at the bar. In addition, the growing residential population has come to discover that LuLu's a terrific place. Additionally, the number of hotels in the neighborhood has exploded in the last three years bringing LuLu’s tourists from all over the world; it is not uncommon to have a family from Oslo sitting next to one from Miami.
Ingredientes
- 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
Direcciones
- 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
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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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