François de Mélogue Executive Chef, Figue Mediterranean Restaurant Prepares Moroccan Sea Scallop, Preserved Lemon Farrotto, Green Charmoula, Gewürztraminer Beurre Blanc Food & Wine Festival Palm Desert™ 2014 Saturday, March 22, 2014 STAGE #1: Lounge Tent @ 2:00 p.m.
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
Sauté red onion in oil until soft, about five minutes.
Add farro, two cups of chicken stock and chopped preserved lemon.
Simmer until almost dry.
Add remaining stock and cook until tender.
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
1/4 cup fresh Lemon Juice
1 bunch Parsley
1/4 cup Honey
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
Bring shallot, vinegar and Gewürztraminer to a boil and reduce by fifty percent.
Add heavy cream and boil for five minutes.
Whisk in cold butter, check seasonings and reserve.
To assemble dish:
Sear scallop in a heavy duty pan and pat dry on paper towel.
Put a spoonful of farrotto in center of plate.
Top with seared scallop.
Spoon green charmoula over top.
Spoon Gewürztraminer beurre blanc around farrotto and serve immediately.
Figue Mediterranean Restaurant
47474 Washington St. La Quinta, CA 92253