12 large dry sea scallops (about 2 oz. per scallop)
1 cup red quinoa
3 cups shrimp stock, divided (see note)
1/4 cup dried Porcini mushrooms
1/4 cup white wine
4 tbsp. cold unsalted butter
1/8 tsp. Thai fish sauce
1/2 cup diced parsnips
1 1/2 cups frisee, coarsely chopped (endive)
12 chives

Reconstitute dried Porcini mushrooms with 1/2 cup 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 and 1/4 cup white wine to a boil. Season lightly with salt. Add quinoa. Cook for about 10 minutes.

Add chopped Porcini mushrooms and the reserved Porcini water to quinoa. Continue to cook quinoa for about 10 minutes more until tender. Keep warm while preparing scallops.

Season scallops with salt and pepper. Sear scallops on both sides. Place in 400°F oven for about 4 minutes.

Sauté 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 tablespoon limonata sauce (see below). 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.

LIMONATA SAUCE:

3 roasted garlic cloves, smashed and chopped fine
3/4 cup fresh lemon juice
zest of 1 lemon
1 1/4 tsp. salt
4 oz. canola oil
4 oz. extra virgin olive oil (EVOO)

Whisk all ingredients together. Make limonata sauce ahead of time and refrigerate.

Note: Prepare shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.

Submitted by: Lulu & Me