Serves 2

¼ cup each
carrot, celery root,   parsnip, red beet, purple potato and turnip, shredded

¼ cup
olive oil

1 cup

1 cup
asparagus stock

1 cup
heavy cream

¼ cup
asparagus, blanched

2 tbsp
Parmesan cheese, shredded

4 tbsp

10 U-10 sea scallops

¼ cup
lemon oil

to taste
salt and lemon pepper

Mirko Loeffler, executive chef

Mirko Loeffler, executive chef


Heat a frying pan to 450 degrees. Fry the shredded vegetables in 2 tbsp olive oil until crisp, then remove from pan and season with salt. In a sauce pan, bring risotto, stock and cream to a simmer, stirring occasionally. Add asparagus, cheese and 2 tbsp butter and stir.

In a separate pan, heat 2 tbsp olive oil on high heat. Season the scallops with salt and lemon pepper as desired. Place scallops in pan and sauté for 1 minute, then turn the scallops and sauté for 30 seconds. Add 2 tbsp butter and sauté for another 30 seconds and then remove from heat.

Pour risotto in a bowl and place scallops around the side. Drizzle with lemon oil, place the fried root vegetables on top of the risotto and serve.

When You Go:
515 Fellowship Road North • Mount Laurel
856-222-0335 •

April 2015
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