Seared Scallops with Quinoa Salad and Sauce Vierge

recipe courtesy of Chef Claude Gaty, Chef at Top of the World at the Stratosphere Hotel, Las Vegas, Nevada

Serves 4

Quinoa Salad

  • 1 cup organic quinoa
  • 1 Tbsp extra virgin olive oil
  • 1 Roma tomato, seeded and chopped
  • 2 Tbsp chopped green onion finely chopped (garnish)
  • 1 Moroccan preserved lemon, chopped
  • 1 lemon, juiced
  • 2 Tbsp each red bell pepper and green onion
  • 3 sprigs Italian parsley, finely chopped

Soak quinoa in water for 15 minutes, then rinse. In a small saucepan, combine 2 cups of water with the quinoa and cook until liquid is absorbed. Remove lid, fluff with a fork and let cool. In a mixing bowl combine quinoa with olive oil, tomato, green onion, Italian parsley, preserved lemon, lemon juice and sea salt to taste.

Can be prepared 1 day ahead.

Sauce Vierge

  • 8 Tbsp extra virgin olive oil (fruity and unrefined, if possible)
  • 1 tsp fresh tarragon, chopped
  • 3 leaves fresh basil, minced
  • 6 chives, chopped
  • 1 Roma tomato, seeded and chopped
  • sea salt
  • 8 sprigs Italian parsley, chopped
  • ½ fresh lemon, segmented and chopped
  • 1 Tbsp capers, minced
  • 1 shallot, peeled and chopped
  • 1 pinch Espelette pepper, optional
  • 4 oil-cured black olives, seeded and chopped

Combine all ingredients in a small mixing bowl. Season to taste.

Scallops

  • 12 large scallops
  • Espelette pepper (optional) and sea salt to taste

Season scallops with sea salt and dust with Espelette pepper. Heat sauté pan and add 1 Tbsp of olive oil. Sear scallops on each side for 2 minutes or more, depending on desired doneness.

To Serve

Spoon quinoa salad onto a salad plate and top with 3 scallops. Drizzle with the sauce vierge and garnish with optional chopped green onion and diced red bell pepper. Enjoy with a delicious glass of J. Lohr Carol’s Vineyard Sauvignon Blanc!