Chef Marc Quinones, Sandia Resort & Casino's Bien Shur Restaurant
Marc Quinones is an award winning Chef running the kitchen at Sandia Resort & Casino's Bien Shur Restaurant. Marc started cooking in New York City and worked his way through Scottsdale, AZ, and down to Kona Hawaii before settling down right here in the great state of New Mexico. He is a Le Cordon Bleu graduate from The Scottsdale Culinary Institute. Quinones describes more about his scallop dish below.
Diver Sea Scallops are a fantastic fall seafood dish to prepare. This is the time of year when fisherman head out and literally dive into the ocean to hand pick Diver Scallops, thus the name. Butternut Squash is another wonderful cold weather item you find locally during the fall that rounds out any dish.
Diver Scallops Recipe with Cauliflower Moose, Butternut Squash, Red Chard, and A Ginger & Carrot Sauce.
Ingredients (locally sourced if possible:
U-8 Scallops (4 each)
Cauliflower (1 head)
Red Chard (2oz's)
Butternut Squash (1 each)
Califlower (1 head)
Salt and White Pepper to taste
Nutmeg 1 teaspoon
Milk 2 cups
Simmer Cauliflower with 2 cups of milk and season with salt, white pepper and nutmeg. Remove Cauliflower from milk and puree in blender using reserve milk.
Ginger and Carrot Sauce
Whole Carrot 3 each
Fresh Ginger 2 oz's
Shallot (sliced) 1oz
Fresh Chopped Garlic 1oz
Fresh Thyme 1 sprig (stemmed)
Olive Oil 1 teaspoon
Add peeled carrots, ginger, shallot, garlic and thyme in olive oil in the saute pan. Add water and simmer for 25 minutes. to sweat the carrots. Puree ingredients then strain two times. In a small bowl whisk together corn starch and 1 cup of water. Cool, and store in a dry squeeze bottle (if you dont have a squeeze bottle handy you can spoon the puree out).
Pickling Solution for Red Chard
Red Chard Stems
Sugar ¾ cup
1 cup champagne
vinegar about 1/2 cup
Caraway Seeds 1tbsp
Black Peppercorn 1tbsp
Bring all ingredients to a boil except the chard. When liquid has been brought to a boil pour over stems. Cool and reserve.
Sear Scallops in 1 oz of grapeseed oil until golden brown for 3 minutes then flip and repeat. Remove Scallops from pan and toss in red chard stems (pickled from earlier), add 2 oz'of white wine and 1 teaspoon of garlic and sauté for 30 seconds. Remove chard from pan and place on paper towel to drain moisture. Place butternut squash that has been cubed into a pan with water and boil for 3 minutes. Remove squash and set on paper towel to drain.
For Cauliflower couscous simply peel cauliflower head with a peeler and reserve.
Assemble cooked ingredients on a plate of your choice in whatever style that inspires you and enjoy!