We asked Chef Chad Luethje which recipe he wanted us to share with the online community that would showcase the cuisine in the MIndful Eating cookbook and he selected this one - it's light and absolutely delicious with the flavors and textures you would assume have triple the calories that you will find in this mouth-watering dish. Enjoy!
Makes 1/2 Cup
- 1 tsp. Miraval Oil Blend (page 19) or canola oil
- 4 large fresh scallops, about 2 oz. each, wiped dry
- Pinch of kosher salt
- Pinch of freshly ground black pepper
- 1/2 c. Parsley Puree (recipe follows)
- 1 c. microgreens
- 2 tsp. truffle oil
SEASON the scallops lightly on both sides with salt and pepper.
HEAT a clean medium skillet over high heat until very hot. Add the oil and swirl to coat the bottom of the pan. Add the scallops and cook until seared and nearly cooked through, 1 1/2 to 2 minutes. Remove from heat.
SPOON 2 Tbsp. of the Parsley Puree into four shallow bowls and top each portion with one scallop. Arrange microgreens on top of scallop and garnish each serving with 1/2 tsp. of the truffle oil.
Calories: 180; Total Fat: 8 G; Carbohydrate: 18 G; Dietary Fiber: 1 G; Protein: 10 G
Makes 1/2 Cup
- 2 bunches flat-leaf parsley
- 1/4 c. Miraval "Monte au Beurre" (recipe follows)
BRING a medium pot of water to a boil. Add the parsley and cook for 20 seconds. Quickly remove using tongs or a slotted spoon, and place in an ice bath to stop the cooking process.
PLACE the leaves and top one inch of the stems in the bowl of a blender, and puree to a smooth paste on high speed.
TRANSFER the mixture to a small saucepan with the Miraval "Monte au Buerre" sauce and cook, stirring, over medium-low heat until thick and creamy.
REMOVE from the heat and cover to keep warm until ready to serve.
MIRAVAL "MONTE AU BUERRE"
Makes 2 Cups; Serving Size: 2 Tbsp.
This mixture is our take on the traditional thickening agent used in French cooking. It will keep up to five days refrigerated, and can be used to finish and thicken all manner of sauces, including demi-glaces and traditionally cream based sauces.
- 1/4 c. raw almonds or cashews
- 1 qt. rice milk
PREHEAT oven to 350° F.
PLACE the nuts in a small dish and bake until fragrant and lightly toasted, 5 minutes. Remove from the oven.
COMBINE the nuts and rice milk in a medium saucepan, and bring to a low boil over medium-high heat. Cook until the milk is reduced by half in volume, about 25 minutes.
TRANSFER the mixture to the bowl of a blender or food processor, and process on high speed until smooth, 30 seconds.
SET aside until read to use. (The sauce can be kept refrigerated in an airtight container for up to three days.)
For more information about the Mindful Eating Cookbook and how to get your copy, click here.