Recipe created by 2016 Glorious Bites Semi-finalist: Claire Preen
This delicious appetizer from, one of our Los Angeles Glorious Bites 2016 Semi-Finalists, pairs perfectly with our Sonoma Brut sparkling wine. The seared scallop combined with the shrimp and quinoa cake drizzles in chili lemon grass dressing . The bright acidity of the wine and the Asian pear make every bite a glorious experience.
2 tbsp coconut oil
dash of salt
dash of pepper
1 inch lemon grass
1 tsp chili flakes
1 garlic clove
1tbsp chopped coriander
6 tbsp fresh I’ve juice
6 tbsp fish sauce
pinch of sugar
For shrimp and quinoa cakes
1 cup cooked quinoa
6 raw shrimps
2 tbsp chili lemon grass dressing
2 tbsp egg whites
1 tsp of flax seed mixed with water (1 tbsp flax seed 3 tbsp water)
1. Make Dressing.
Blend 1 inch lemon grass, 1 tsp chili flakes, 1 garlic clove, 1 tbsp chopped coriander, 6 tbsp fresh I’ve juice, 6 tbsp fish sauce, pinch of sugar
2. Make shrimp and quinoa cake.
Blend 1 cup cooked quinoa, 6 raw shrimps, 2 tbsp chili lemon grass dressing, 2 tbsp egg whites, 1 tsp of flax seed mixed with water, (1 tbsp flax seed 3 tbsp water). Using a spoon, shape mixture into approx. 12 small round, flat cakes.
3. Prepare Scallops.
Ensure they are dry. Season with a little salt and pepper. Slice in half.
4. Cook shrimp and quinoa cakes
Heat 1 tbsp coconut oil in a pan and gently place preformed cakes into oil. Cook until brown on each side.
5. Sear scallops.
Heat 1 tbsp coconut oil in a fry pan. Place scallops in hot oil. Cook for approx 1-2 minutes and turn scallop over. Cook for another minute. Both sides of scallop should be seared, a medium brown color. Take off heat. Cut into quarters.
6. Prepare appetizers
Place 1 shrimp and quinoa cake on a serving spoon, top with a piece of scallop, and then drizzle a little of the chili lemongrass dressing over.
Makes 12 servings.