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Welcome to our Santa Fe Blog.  We've created a place for our guests to share their favorite Santa Fe and Inn and Spa at Loretto memories.  In addition, they can catch up on Santa Fe events, enjoy restaurant recipes from The Living Room and Luminaria Restaurant, read about spa innovations, and much more.

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August 14th, 2014 | 11:50am

From Our Kitchen to Yours: Diver Sea Scallops Recipe from Luminaria Executive Chef Marc Quiñones

New Luminaria Executive Chef, Marc Quiñones recently released his much anticipated summer dinner menu to rave reviews. And now he’s sharing the recipe for one of his most popular dishes – Diver Sea Scallops with Chorizo Croquettes. Ever since Chef Marc featured his signature scallops on the KASA 2 STYLE morning cooking segment a few weeks ago, viewers and dinners have been begging for the recipe. This dish is sophisticated enough for even the most discerning palates, yet simple enough for even novice home cooks to prepare. Ingredients can be sourced from your local specialty grocery store or farmers’ market, and we promise you won’t have any trouble finding plenty of dinner guests to fill your table. So grab your apron and bring a little of our kitchen home to yours.

Diver Sea Scallops with Chorizo Croquettes - Serves 4 - 6ppl

For Croquettes

4 potatoes

10 oz Spanish Chorizo

4 oz cheese (shredded or crumbled)

*note: no added salt is needed

Peel and steam potatoes until fork tender and mash. While potatoes are steaming dice and sauté your favorite Spanish chorizo and set aside to cool. Combine chorizo and potatoes and mix until well incorporated.  Add cheese and mix well.  Spread mashed potato mixture onto a sheet pan no more than 1 inch in height.  Using a 2 inch diameter ring mold cut out round portions and dip in egg wash and bread crumbs. Fry at 350 degrees until crispy.

For the Lemongrass Sauce

1 oz diced shallots

1 oz minced garlic

2 oz grape seed oil

4 oz of white wine

4 oz fresh lemongrass

8 oz cream

Combine diced shallots and minced garlic in a small sauce pan and sauté on medium heat in grape seed oil. Add white wine and reduce that by half. Add fresh lemon grass and simmer for 20 minutes. Add cream and reduce by 1/3. At this point your sauce will be thick enough to coat the back of a spoon. Strain sauce.

For the Scallops

In a medium sauté pan heat 2oz’s of grape seed oil until almost smoking.
Sear Scallops for 4 minutes on each side until well bronzed.

For Chinese Long Beans

Steam beans in boiling water for 2 minutes
Sauté in grape seed oil and garlic until tender.

The Art of Platting

Grab your favorite plate and put together your own little masterpiece however you see fit. Have fun, be creative and enjoy!

Cook along with Chef on KASA 2 STYLE. Click here.


Posted by Sarah Sims

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