Recipe provided by Chef Jason Cichonski, Lacroix
Ingredients for the seeds:
1c toasted flax seeds
3c Water or chicken stock (be sure not to use a stock or broth with added salt)
1 shallot minced
3 cloves garlic miced
1 Roma tomato small dice
2 tbsp cider vinegar
1tsp olive oil
2tbsp BBq spice
BBq Spice
1/4 c brown sugar
2tbsp salt
2 tbsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp dried oregano leaves
Directions:
Add the olive oil to a small sauce pot over medium heat and begin to sauté the garlic and shallot about 1 minute. When the shallot and garlic become translucent add the tomato and cook another 2 minutes. Add the toasted flax seeds and cider vinegar along with the BBq spice and allow to cook until most of the liquid has evaporated. Add the water or stock and cover the pot allow to simmer still on medium heat for about 1/2 hour stirring occasionally. After 1/2 hour remove the lid and continue to cook while stirring gently. The seeds should be tender with a bit of bite to them and the consistency should resemble a risotto. Remove from heat and serve. If you are cooking a day in advance pull the seeds off 10 minutes early, cool and refrigerate so there is enough liquid to reheat with.
For the artichoke salad:
4 large artichokes
2 lemons
1 orange segmented
2 tsp extra virgin olive oil
1 shallot
1 bunch water cress
salt and pepper to taste
Directions:
Peel the artichokes, remove all the tough outer leaves and peel away all green from the stems. Split the artichokes in half and scoop out the choke (all the fuzzy looking white and yellow in the center) with a spoon. Cut a lemon in half and rub it on the artichokes to keep the color from turning brown, Artichokes oxidize quickly so its best to do this after each artichoke rather then do them all at the end. Grill the artichokes three minutes with the center facing down, remove from the heat and cool. Slice the grilled artichokes as thin as possible and toss in a bowl with the watercress, orange segments, olive oil and a squeeze of fresh lemon juice. Season with salt and pepper to your taste.
For the scallops:
4 u-10 diver scallops clean
1 tsp grape seed or vegetable oil
Salt and pepper
Directions:
Place a heavy bottom saute pan over high heat and let it get hot. Season the scallops with salt and pepper. pour the oil in the pan and let heat until almost smoking. Lay the scallops down in the pan with the broader side of the scallop facing down. Sear for 1 1/2 minutes until a golden crust has formed and turn the scallop, cook for 45 seconds longer and remove from heat. Serve 1 scallop on a small pile of BBq flax seeds and garnish with artichoke salad.