Lulus Pan Roasted Sea Scallops with Red Quinoa, Parsnips and Limonata

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Apr. 03, 2014


Dried porcini mushroom 1/4 Cup (4 tbs)
Hot water 1/2 Cup (8 tbs)
Water 2 Cup (32 tbs)
Shrimp stock 3 Cup (48 tbs) , divided
White wine 1/4 Cup (4 tbs)
Red quinoa 1 Cup (16 tbs)
Dry sea scallops 24 Ounce (about 2 oz. per scallop)
Diced parsnips 1/2 Cup (8 tbs)
Salt To Taste
Unsalted butter 4 Tablespoon
Thai fish sauce 1/8 Teaspoon
Frisee 1 1/2 Cup (24 tbs) , coarsely chopped
Chives 12
For limonata sauce:
Roasted garlic cloves 3 , smashed and chopped fine
Fresh lemon juice 3/4 Cup (12 tbs)
Zest of lemon 1
Salt 1 1/4 Teaspoon
Canola oil 4 Ounce
Extra virgin olive oil 4 Ounce



For Sauce:

1. Whisk all ingredients together and refrigerate.

To Prepare Quinoa:

2. Reconstitute dried porcini mushrooms with ½ cup hot water. Set aside for 10 minutes. Strain off water. Reserve.

3. Chop porcini mushrooms and Set aside.

4. Rinse quinoa until water runs clear and place in medium saucepan.


5. In a pan bring 2 cups water, 2 cups shrimp stock & 1/4cup white wine to a boil. Season lightly with salt.

6. Add quinoa and cook for about 10 minutes.

7. Add chopped porcini mushrooms and the reserved porcini water to quinoa. Continue to cook quinoa for about 10 minutes more until tender. Keep warm.

To Prepare Scallops:

8. Season scallops with salt and pepper. Sear scallops on both sides.

9. Place in 400 degree oven for about 4 minutes.

10. Saute diced parsnips and season with salt. Add remaining cup of shrimp stock to parsnips.

11. Add quinoa and frisee to pan. Add cold butter. Stir to blend in butter and heat the quinoa.

12. Add Thai fish sauce and 1 Tbsp limonata sauce. Add chives (reserve a few for garnish).


13. Divide quinoa among 4 plates. Place scallops on top of quinoa. Dress each scallop with a splash of limonata. Garnish with chives and serve

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 1031Calories from Fat 673

 % Daily Value*

Total Fat 74 g113.8%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 1272 mg53%

Total Carbohydrates 44 g14.7%

Dietary Fiber 5 g20%

Sugars 2 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet