Lulus Pan Roasted Sea Scallops From Chef Karens Kitchen Recipes

SEARED DIVER SCALLOPS WITH CAPER-HONEY SAUCE

Steps:

• In a blender, combine the vinegar, capers, honey and about half of the dill and tarragon and blend until smooth. While blending, slowly add the olive oil to emulsify. Season with salt and pepper. Reserve at room temperature for finishing.
• Score the scallops by making 1/8-inch-deep crosshatches across the top side of each (like a checkerboard). Season with freshly cracked black pepper. Dry the scallops thoroughly on paper towels.
• In a medium saute pan, heat the canola oil over medium-high heat until it just begins to show ripples. Place the scallops scored-side down into the oil for 2 to 3 minutes. Add the butter to the pan and flip the scallops over; cook for 1 more minute for medium rare. Season with salt.
• Place the scallops on a serving plate and spoon some of the caper-honey sauce over the top. Top with the remaining tarragon and dill.

ROASTED SEA SCALLOPS

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.

LULU’S PAN-ROASTED SEA SCALLOPS FROM CHEF KAREN’S KITCHEN

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

SEARED SCALLOPS WITH PUMPKIN BROTH AND ROASTED HAZELNUTS

Steps:

• In a large heavy-bottomed saucepan, melt the butter over medium heat. Add onion, garlic, and pumpkin, and saute until soft, without letting vegetables brown. Add honey and continue to cook until it caramelizes. Add chicken stock and let simmer for 10 minutes. Puree mixture in a food processor or blender, in batches as necessary. (See note.)
• In a large nonstick skillet, heat olive oil over medium-high heat. Add scallops, in batches if necessary, and sear until golden brown on 1 side, turn, and continue cooking until just cooked through in the middle.
• Place 4 scallops, seared side up, in the bottom of 4 deep bowls. Pour the pumpkin broth into the bowl. Sprinkle chopped hazelnuts over top. Drizzle with hazelnut oil and garnish with chopped chives.

LIVE SHELL ROASTED JUMBO DAY BOAT SCALLOPS

Steps:

• Remove the scallops from the shells using a dinner knife or a butter knife. Remove the intestines and innards and rinse off the sand, if any. Cut the scallops in half, lengthwise. Clean the deeper of the 4 scallop shells and set aside to be used for cooking the scallops in later.
• Best if cooked over Bincho charcoal (Japanese charcoal), but a conventional charcoal BBQ grill will do, or even a gas range at home.
• Place scallop shells over a medium fire, pour the sake, dashi and soy sauce carefully into the shells. When the sake comes to a light boil place scallop halves in the broth so they are not stacked, 2 scallop halves per shell. Cook for about 1 minute then flip over the scallops and add the chili oil, yuzu, and sesame oil and cook for an additional 1 minute, the scallops are best to serve medium rare to medium.
• Mix the daikon with the ponzu and set aside.
• Whip 2 egg whites then mix with 1 1/2 cups of salt to a solid consistency. Make 4 golf ball size balls and place in center of the serving dish. Remove shells with the scallops from the heat carefully. Place the shells on the balls and press down firmly, so that the shells do not move around on the plate. Garnish with a tiny pile of grated daikon mixed with ponzu and top off with garlic chips and julienned scallions.
• Heat 1/4-inch vegetable oil in a saute pan over medium heat. Add the garlic and lightly fry until golden brown. Remove to a paper towel lined plate.

LULU'S PAN ROASTED SEA SCALLOPS

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.

LULU'S PAN ROASTED SEA SCALLOPS

Steps:

• 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 cups water, 2 cups 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.