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