For nearly a decade, Infusion Cuisine has brought deliciously classic dishes from Asian, Italian, and Mexican cuisine to Lynden. It’s a family-run restaurant with high-end experience behind it, which shines through in Chef Eduardo Diego’s dedication to finely crafting authentic recipes from each region. The menu is full of approachable dishes, so diners can order confidently and always leave satisfied. If you’re not sure where to bring the family, Infusion Cuisine’s recently expanded dining room has seats for everybody, and flavors for every taste!

Meet the Chef

Diego grew up in Acapulco, Mexico. He recalls watching his father and uncles, who were chefs themselves, sharpening their knives and working the kitchen. They inspired a lifelong curiosity and gravitation towards the
profession in Diego. He moved to San Diego in 1992, working in hospitality and then in kitchens, eventually learning from many chefs who specialized in different genres of cuisine. After years of firsthand experience in fine dining and five-star resorts, Diego loved the diversity and range of the different cuisines he’d trained in. When Diego and his wife, Yesenia Pulido, opened Infusion Cuisine, they chose to highlight the beauty in the distinct cultures of their dishes. Rather than combining different recipes in typical “fusion” fashion, Diego strives for excellent execution of authentic dishes from Mexican, Asian, and Italian tradition. For example, you can find Carne Asada ($25), Thai-style Panang Curry ($23), and Chicken Florentine ($24) on the menu regularly. The recipe Diego shared with us proves that fine foods don’t have to be overly complicated and can use simple ingredients. Find more accessible inspiration like this by visiting Infusion Cuisine yourself!


For the Infused Oil:
1 cup pea vines (reserve a few
to garnish the plate)
½ cup peas
¼ cup chopped spinach
(optional for color)
½ cup extra virgin olive oil

For the Risotto and Scallops
24 jumbo sea scallops
2 cups Arborio rice
2 tablespoons white onion,
4 sprigs thyme
1 ½ cups white wine (Chablis
3 cups chicken broth
cup parmesan cheese


For the Infused Oil:
• Using a blender, puree peas and vines. Use spinach for color if desired.
• Add oil slowly and ensure everything is fully macerated. Season with salt and pepper to taste, then strain through a fine mesh to separate infused oil from the pureed peas.
For the Risotto:
• Saute the onions with the infused oil until translucent, but reserve a small amount of oil for garnish later.

• Add Arborio rice and continue to saute until golden.
• Add white wine, stirring until all the wine is absorbed.
• Add chicken broth one cup at a time, stirring until the risotto has your desired consistency.
• Remove from heat and stir in the parmesan cheese.
• Add the pureed peas and thyme last (the later you add them, the fresher their color and flavor will be in the final dish!).
For the Scallops:
• In a pan over high heat, sear the scallops with minimal oil for about two minutes on each side.
• Plate the dish by putting a drop or two of infused oil on the plate where you plan to set each scallop. Place the scallops on the oil.
• Scoop the risotto with two large spoons and mold into “footballs” before placing on the plate.
• Garnish with additional whole peas and any extra oil to preference.