Chef François de Mélogue of Figue Mediterranean shares his Moroccan Sea Scallop Recipe

Figue's Moroccan Sea Scallop
Figue's Moroccan Sea Scallop
If you're attending tomorrow's Food & Wine Festival in Palm Desert, be sure to stop by to meet Chef François de Mélogue of La Quinta's Figue Mediterranean. He'll be showing guests how to make their Moroccan Scallops. The demo begins at 2 p.m. under the Big Tent at Stage 1 in Palm Desert. If you miss it, he has shared the recipe for all to enjoy. For information about Figue, visit http://www.eatfigue.com.

Moroccan Sea Scallops from Figue Mediterranean

Chef François de Mélogue

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
1" Ginger Root, peeled
1 bunch Cilantro
1 bunch Mint
1 cup Extra Virgin Olive Oil
2 Jalapenos
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
47474 Washington
La Quinta, Ca 92253


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Marvin Harrison March 24, 2014 at 11:11 PM
I pass that place every day and have not tried it. Anyone have any experience there? Quality of food, service, ambiance, is it crowded, prices, etc?


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