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.
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
Cook quinoa according to package instructions.
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.
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.
Serve quinoa with scallops.
Prep time 15 minutes
Cook time 25 minutes
Inspired by a recipe found in Fine Cooking from August/September 2016.
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