Okay, so I'll admit it. I FINALLY got a teensy bit tired of my weekly salmon-for-dinner routine. This week I decided to buy some scallops to shake things up a bit (wild and crazy, I know.) A great tip is to always try to buy fresh, local seafood but especially when it comes to scallops, purchase the dry, wild-caught and not previously frozen. The fresher the dry scallops are, the easier they will be to sear because they won't be carrying extra water. On that same note, pat the scallops dry with paper towel before cooking. This will ensure you get a nice golden color on each side.
For me, all really good scallops need is olive oil and salt, and maybe a squeeze of citrus. This dish is paired with orange quinoa to help brighten the seafood up. It is a mild and light yet mouthwatering dish that I will be making again and again. And it is even easier if you have leftover quinoa in the fridge or prep it the night before. I'd love to hear what you all think of this one if you make it! See you back here soon!
Seared Scallops with Orange Quinoa
Recipe by Ali Caron, RD
1/2 to 3/4 pound dry sea scallops (buy local, wild-caught when available)
1 tablespoon olive oil
1 cup cooked quinoa
1/2 cup canned chick peas (low sodium)
1 orange (zest, juice and slices)
1 tablespoon green onions, chopped
salt and pepper to taste
Heat olive oil in a small or medium pan over medium heat. Pat scallops dry very well with clean paper towel. Sprinkle with course salt. Sear scallops for 3-5 minutes on each side or until golden brown.
Meanwhile, combine quinoa, chick peas, orange zest and green onion in a bowl. Squeeze the juice of half the orange over the quinoa, sprinkle with salt and pepper and stir until thoroughly combined.
Portion half of the quinoa onto two plates (about 3/4 cup each) and top with scallops. Slice the remaining half of the orange for garnish and serve.
Nutrition Facts: 365 Calories, 10g Fat, 44g Carbohydrate, 27g Protein, 8.5g Fiber, 249mg Sodium, 700mg Potassium