Scallop, King Crab-Corn Quinoa, and Merken Vinaigrette

Adapted by
February 2013


King Crab-Corn Quinoa
(Yield: 2 servings)
2 cups corn soffrito
1 cup quinoa
1 stalk celery, diced
1 clove garlic, minced
2 tablespoons brunoise Serrano ham
2 shallots, cut brunoise
1 cup corn kernels
1 cup heavy cream
3 ounces king crab meat
2 ounces lump crab meat
2 tablespoons chopped parsley
2 scallions, chopped
lemon juice
Merken Vinaigrette
(Yield: 3 cups)
1 beefsteak tomato, peeled, seeded, and diced
1 cup Champagne vinegar
1 tablespoon merken
2 cups olive oil
To Assemble and Serve
(Yield: 2 servings)
6 U-10 sea scallops
8 pea leaves


For the King Crab-Corn Quinoa:

Preheat oven to 350°F In a medium saucepan, bring corn soffrito to a simmer. Add quinoa, celery, and garlic. Cover, put pot in oven, and cook for 20 minutes, until quinoa is tender. Cool. In a frying pan, render Serrano ham on low heat. Add shallots and corn and increase heat. Stir in the cooked quinoa and heavy cream. Season with salt, pepper, and merken. Fold in crab meat, parsley, and scallions. Finish with a splash of lemon juice.

For the Merken Vinaigrette:

In a small saucepan, combine tomato and champagne vinegar; simmer for 10 minutes. Cool and transfer mixture to a blender. Purée until smooth. Season with salt and merken. With the blender running, stream in the olive oil to emulsify.

To Assemble and Serve:

Heat butter in a sauté pan on high heat. Sear scallops on each side, basting with the butter. Plate the King Crab-Corn Quinoa and place scallops around it. Dress scallops with Merken Vinaigrette and garnish with pea leaves.