RECIPES

Moroccan Sea Scallop, Preserved Lemon Farrotto, Green Charmoula, Gewürztraminer Beurre Blanc

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March 20, 2014
1 mins read
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Moroccan Sea Scallop, Preserved Lemon Farrotto, Green Charmoula, Gewürztraminer Beurre Blanc

Moroccan Sea Scallop, Preserved Lemon Farrotto, Green Charmoula, Gewürztraminer Beurre BlancMoroccan Sea Scallop, Preserved Lemon Farrotto, Green Charmoula, Gewürztraminer Beurre Blanc
Chef François de Mélogue, Figue Mediterranean
Ingredients

  • 4 large Sea Scallops
  • Sea Salt and Black Pepper
  • Preserved Lemon Farrotto
  • 1 T. Oil
  • 1/2 Red Onion, chopped
  • 1 c. Farro
  • 3 c. Chicken Broth
  • 1/2 Preserved LemonSea Salt and Pepper, to taste
  • 2 T. Butter
  • 2 T. Parmesan

Directions:

  1. Sauté red onion in oil until soft, about five minutes.
  2. Add farro, two cups of chicken stock and chopped preserved lemon.
  3. Simmer until almost dry.
  4. Add remaining stock and cook until tender.
  5. Stir in butter and grated Parmesan. Serve.

Green Charmoula
Ingredients:

  • 1″ Ginger Root, peeled
  • 1 bunch Cilantro
  • 1 bunch Mint
  • 1 cup Extra Virgin Olive Oil
  • 2 Jalapenos
  • 1/4 cup fresh Lemon Juice
  • 1 bunch Parsley
  • 1/4 cup Honey

Directions:

  1. Put everything in a blender and puree until smooth and silky.

Gewurztraminer Beurre Blanc

  • 1 Shallot, diced
  • 1 T. Vinegar
  • 1 cup Gewurztraminer
  • 1/2 cup Heavy Cream
  • 4 oz cold Butter, diced

Directions:

  1. Bring shallot, vinegar and Gewürztraminer to a boil and reduce by fifty percent.
  2. Add heavy cream and boil for five minutes.
  3. Whisk in cold butter, check seasonings and reserve.

To assemble dish:

  1. Sear scallop in a heavy duty pan and pat dry on paper towel.
  2. Put a spoonful of farrotto in center of plate.
  3. Top with seared scallop.
  4. Spoon green charmoula over top.
  5. Spoon Gewürztraminer beurre blanc around farrotto and serve immediately.

About Figue Mediterranean
Figue (French for fig and rhymes with “intrigue”) is the brainchild of noted restaurateur Lee Morcus. “I’ve beenin the business my entire life and Figue is the pinnacle thus far,” he says. “Every aspect of this restaurant, from its vision, to its design, culinary ideals, personnel and overall dining experience, has been developed with an eye toward the best. We have spared no expense in building a restaurant that offers our guests the most exquisite, enjoyable, relaxed fine dining experience.” For more information please visit www.EatFigue.com