Lulus Pan Roasted Sea Scallops From Chef Karens Kitchen Recipes

Steps:

• In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly., Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

Steps:

• 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

Steps:

• For Limonata Sauce: 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.