Lulu'S Pan Roasted Sea Scallops Recipe

Name: Lulu'S Pan Roasted Sea Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large dry Sea scallops (about 2 oz. per scallop); 1 c. Red quinoa; 3 c. shrimp stock*; 1/4 c. dried porcini mushrooms; 1/4 c. white wine; 4 Tbsp cold unsalted butter; 1/8 tsp Thai fish sauce; 1/2 c. diced parsnips; 1 1/2c. frisee coarsely chopped; 12 chives; For Limonata sauce:; 3 roasted garlic clove smashed and chopped fine; 3/4 c. fresh lemon juice; Zest of 1 lemon; 1 1/4 tsp salt; 4 oz. canola oil; 4 oz. extra virgin olive oil

Servings: persons

12 large dry Sea scallops (about 2 oz. per scallop)
1 c. Red quinoa
3 c. shrimp stock*
1/4 c. dried porcini mushrooms
1/4 c. white wine
4 Tbsp cold unsalted butter
1/8 tsp Thai fish sauce
1/2 c. diced parsnips
1 1/2c. frisee coarsely chopped
12 chives
For Limonata sauce:
3 roasted garlic clove smashed and chopped fine
3/4 c. fresh lemon juice
Zest of 1 lemon
1 1/4 tsp salt
4 oz. canola oil
4 oz. extra virgin olive oil

1
For 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 sauteing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 large dry Sea scallops (about 2 oz. per scallop), 1 c. Red quinoa, 3 c. shrimp stock*, 1/4 c. dried porcini mushrooms, and more.

Yes, Lulu'S Pan Roasted Sea Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lulu'S Pan Roasted Sea Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions