Seared scallop on a shrimp and quinoa cake drizzled with a chili lemon grass dressing

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.


3 scallops

2 tbsp coconut oil

dash of salt

dash of pepper


For Dressing

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.

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