At Zengo restaurants, individuals with certain dietary restrictions don’t have to forego restaurant-quality meals. Like a number of chefs who have begun catering to customers with special needs, Richard Sandoval, chef/owner of the Zengo brand, with restaurants in New York; Denver; Washington, DC;and Santa Monica, California, has created special vegetarian and gluten-free menus for individuals with dietary restrictions. Try these gluten-free dishes created by Graham Bartlett of Sandoval’s Zengo DC.
Gluten-Free Seared Scallops al Mojo de Ajo
Yield: 4 servings
1 cup canola oil, divided
6 garlic cloves
1 egg yolk
1 tablespoon sriracha chile paste
1 tablespoon yuzu
Salt and pepper to taste
1 cup tamanishiki sushi rice
11⁄4 cups cold water
2 tablespoons marukan rice vinegar
1 tablespoon ozeki sake
1 teaspoon sugar
16 sea scallops, dry pack if possible
2 ears fresh corn, roasted then cut from the cob
Sesame seeds and chopped scallion for garnish
Make roasted garlic oil in a sauté pan by cooking the garlic cloves very slowly half of the canola oil over low heat. Reserve.
To make the aioli, whisk the egg yolk in a bowl and slowly drizzle the remaining canola oil to emulsify. When the oil is incorporated, add the chile paste and yuzu. Season as necessary with salt and pepper. Reserve in fridge.
Meanwhile, cook the sushi rice. Begin by gently washing the rice under cold water until the starch is gone and the water runs clear. Place in a small rice cooker with the water and cook until tender. Remove the rice, putting it into a bowl to cool slightly.
In another bowl, make the rice vinegar seasoning by whisking together the vinegar, sake, and sugar. Then mix this into the sushi rice.
To assemble the dish, start with a preheated sauté pan. When very hot, add a liberal amount of the reserved roasted garlic oil and some of the roasted garlic. Season the scallops with salt and pepper and place in the smoking hot pan. Reduce the heat and sear until golden brown, being careful not to burn the garlic. Flip and repeat with other side.
Mix the sushi rice with the corn and some of the scallion and sesame seeds. Arrange the rice salad in the center of the plate and place the scallops on top. Drizzle with the aioli and a small amount of the garlic oil if desired. Garnish with more chopped scallion and sesame. Serve hot.
Gluten-Free Seared Scallops
TD&N Nutrient Analysis: Calories: 502; Total Fat:29 g; Saturated Fat: 2 g; Polyunsaturated Fat:8 g; Monounsaturated Fat: 18 g; Cholesterol:8 mg; Sodium: 47 mg; Carbohydrates:51 g; Fiber: 3 g; Protein: 9 g (Analysis based on the use of 1⁄2 cup of oil, but not all oil will be consumed.)
Mojo de Ajo
TD&N Nutrient Analysis (per tablespoon): Calories: 110;Total Fat: 12 g; Saturated Fat: 1 g; Polyunsaturated Fat:3 g; Monounsaturated Fat: 7 g; Cholesterol: 21 mg;Sodium: 14 mg; Carbohydrates: 1 g; Fiber: 0 g; Protein: 0 g