Vegetarian scallop bonne femme
Chef
Todd Daigneault
Hospital
Overlook Medical Center
Cook time
40 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
5 pounds tofu rounds, seasoned with Old Bay
6 tablespoons lemon-infused olive oil (for sautéing)
2.5 pounds cooked couscous
2.5 pounds cooked quinoa (precooked in vegetable stock)
3 cups vegetable stock
6 cups fresh kale
6 teaspoons fresh lavender
2 cups julienned fresh carrots
1/2 cup sun-dried cranberries
6 teaspoons lemon zest
6 teaspoons honey (Overlook Apiary)
3 cups soy milk (almond or coconut milk optional)
6 tablespoons cornstarch slurry
8 teaspoons citrus juice (lemon, lime, or orange optional)
1 cup microgreens for garnish
6 tablespoons lemon-infused olive oil (for sautéing)
2.5 pounds cooked couscous
2.5 pounds cooked quinoa (precooked in vegetable stock)
3 cups vegetable stock
6 cups fresh kale
6 teaspoons fresh lavender
2 cups julienned fresh carrots
1/2 cup sun-dried cranberries
6 teaspoons lemon zest
6 teaspoons honey (Overlook Apiary)
3 cups soy milk (almond or coconut milk optional)
6 tablespoons cornstarch slurry
8 teaspoons citrus juice (lemon, lime, or orange optional)
1 cup microgreens for garnish
preparation
Instructions
1. On medium heat in a saucepan, heat the vegetable broth to a simmer. Add the precooked couscous and quinoa and let it sit until the mixture blooms. Set aside in a warmer until ready to use.
2. In a sauté pan, add lemon-infused olive oil. Sauté the tofu rounds until browned and heated to HACCP guidelines of 141°F and above. Set aside in a warming box until plate assembly.
3. Make previously set aside quinoa and couscous into patty molds and sauté until golden brown. Set aside in a warming box.
4. On high heat in a sauté pan, add more infused lemon oil. Add lemon zest, lavender, cranberries, kale, carrots, and honey. Sauté for 2 to 3 minutes to wilt the ingredients. Set aside in the warmer until ready to plate.
5. In a small saucepot, add soy milk and citrus juice. Combine and bring to a low simmer. Add the cornstarch slurry and bring back to a simmer for 1 minute to thicken the sauce. Set aside in the warmer until ready to use for plating.
6. On a preheated dinner plate, add the sauce, then place the quinoa couscous cake. Add the sautéed kale, carrots, and other vegetables. Garnish and top with microgreens.
2. In a sauté pan, add lemon-infused olive oil. Sauté the tofu rounds until browned and heated to HACCP guidelines of 141°F and above. Set aside in a warming box until plate assembly.
3. Make previously set aside quinoa and couscous into patty molds and sauté until golden brown. Set aside in a warming box.
4. On high heat in a sauté pan, add more infused lemon oil. Add lemon zest, lavender, cranberries, kale, carrots, and honey. Sauté for 2 to 3 minutes to wilt the ingredients. Set aside in the warmer until ready to plate.
5. In a small saucepot, add soy milk and citrus juice. Combine and bring to a low simmer. Add the cornstarch slurry and bring back to a simmer for 1 minute to thicken the sauce. Set aside in the warmer until ready to use for plating.
6. On a preheated dinner plate, add the sauce, then place the quinoa couscous cake. Add the sautéed kale, carrots, and other vegetables. Garnish and top with microgreens.
