Moroccan Sea Scallop, Preserved Lemon Farrotto, Green Charmoula, Gewurztraminer Beurre BlancChef Francois de Melogue, Figue Mediterranean

4 large Sea ScallopsSea Salt and Black Pepper

Preserved Lemon Farrotto

1 T. Oil1/2 Red Onion, chopped1 c. Farro3 c. Chicken Broth1/2 Preserved LemonSea Salt and Pepper, to taste2 T. Butter2 T. Parmesan

Saute red onion in oil till soft, about five minutes. Add farro, two cups of chicken stock and chopped preserved lemon. Simmer till almost dry. Add remaining stock and cook till tender. Stir in butter and grated Parmesan. Serve.

Green Charmoula

1” Ginger Root, peeled1 bunch Cilantro1 bunch Mint1 cup Extra Virgin Olive Oil2 Jalapenos1/4 cup fresh Lemon Juice 1 bunch Parsley1/4 cup Honey

Put everything in a blender and puree till smooth and silky.

Gewurztraminer Beurre Blanc

1 Shallot, diced1 T. Vinegar1 cup Gewurztraminer1/2 cup Heavy Cream4 oz cold Butter, diced

Bring shallot, vinegar and Gewurztraminer to a boil and reduce by fifty percent. Add heavy cream and boil for five minutes. Whisk in cold butter, check season-ings and reserve.

To assemble dish:

Sear scallop in a heavy duty pan and pat dry on paper towel. Put a spoonful of far-rotto in center of plate. Top with seared scallop. Spoon green charmoula over top. Spoon Gewurztraminer beurre blanc around farrot-to and serve immediately.

Figue Mediterranean47474 WashingtonLa Quinta, Ca 92253

760-698-9040www.EatFigue.com