Quinoa with Herbs and Scallops

Smell of Rosemary - Quinoa with Herbs and Scallops - Top

Nutritious and  flavorful quinoa is served with sweet and juicy scallops in this easy and fast idea for weeknight supper. Recipe originally contained almonds, which I substituted for with pumpkin seeds because of allergies in my family. Often I use blanched peanuts or pumpkin seeds instead of tree nuts in recipes for much needed crunch and texture.

Ingredients

1 cup of quinoa
2 tablespoons of fresh orange juice
1 tablespoon of fresh lemon juice
2 teaspoons of lemon zest
¼ cup of olive oil, plus 1 ½ tablespoons
1 ¼ dry pack sea scallops, patted dry and side muscles removed
3 tablespoons chopped fresh chives
½ cup chopped fresh basil
2 tablespoons of chopped pumpkin seeds
Salt and black pepper to taste

Smell of Rosemary - Quinoa with Herbs and Scallops- Ingredients

Cook quinoa according to package instructions.

Smell of Rosemary -Quinoa with Herbs and Scallops - Making Quinoa

In the meantime, in a small bowl mix together orange and lemon juice, lemon zest and olive oil, and set aside.

To prepare scallops, heat a 12 inch cast iron or any other heavy bottomed skillet on high heat for 1 ½ minutes. Season scallops with salt and black pepper. Add 1 ½ tablespoons of olive oil to the skillet and swirl to coat. Add scallops and cook for 2 to 3 minutes until browned, flip scallops and cook for 1 to 2 minutes more. Scallops should be slightly translucent in the center.

Smell of Rosemary -Quinoa with Herbs and Scallops - Searing Scallops

Place quinoa in a large bowl, mix with prepared dressing of olive oil and citrus juice mixture, basil, chives, and pumpkin seeds. Season it with salt and pepper.

Smell of Rosemary - Quinoa with Herbs and Scallops - Mixing the Ingredients

Serve quinoa with scallops.

Smell of Rosemary - Quinoa with Herbs and Scallops

Serves 4

Prep time 15 minutes

Cook time 25 minutes

Inspired by a recipe found in Fine Cooking from August/September 2016.

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