Ingredients
Fried Quinoa and Lemons
- 1 cup cooked quinoa per order
- Maldon salt
- 1 lemon halved & thinly sliced
- Flour
- La Padella®
Scallops
- 3 scallops per order (Ul0 dry) La Padella®
- Maldon Salt
- Cracked black pepper
Garnish
- Soft herbs (such as oregano, sweet basil and sage)
- Lemon (sliced and cut into triangles)
- TRULY® Extra Virgin Olive Oil
Directions
Fried Quinoa and Lemons
Cook quinoa as normal and allow to completely cool.
Heat about a half inch of La Padella® in a nonstick pan. Fry the quinoa carefully (it will boil up a lot at first) until crisp. Remove from oil and place on a tray lined with paper or sport towels.
Dredge the lemons in a bit of flour and fry in La Padella® after the quinoa. Remove lemons from pan and let drain on the towel with quinoa. Season with Maldon salt. (The larger flake provides a better texture than normal salt.)
Scallops
Heat La Padella® in a heavy bottomed pan until oil is shimmering.
Season the scallops with a bit of salt and cracked black pepper. Sear hard on one side, then flip, turn off heat and cook for a minute or so for a nice medium rare scallop.
Plating
Arrange the quinoa artistically on the plate. Then place scallops on top. Garnish with fresh and fried lemon pieces and herbs to add a pop of color. Dress the plate with pink peppercorns and TRULY® Extra Virgin Olive Oil.