Don’t you love a simple, fast, and fresh recipe?
Meet the 5-Ingredient Seared Scallops with Quinoa recipe.
When you want fresh, a bit of the ocean, or in other words simply uh-mazing food. Plus this recipe is healthy for you and the oceans.
Get this. Not only is the ingredients list short, this recipe takes about ten minutes.
I know, I know. It takes longer than ten minutes to make quinoa.
So you gotta make it ahead, what’s the big deal?
You’ll be thrilled when you’re ready to eat NOW and don’t feel like spending precious time in the kitchen before you feed your pie hole.
That’s exactly the feeling I get anyway.
Who doesn’t want convenience these days?
Which is why when I cook seafood, I love that I have premade quinoa in the fridge. Add a splash of water and then zap it in the micro for thirty seconds. Voila.
Ready to cook?
Five ingredients. (Plus salt, pepper, lemon, and a little olive oil). Ten minutes. Seriously.
You will need scallops (My scallops were harvested by Captain James West F/V Jamma Jac, Jan 30, 2017, Blue Hill Bay)
Tomatoes (I use Campari tomatoes during the winter months)
Note: Buy as many scallops as you can afford! They freeze well.
- Remove the scallops from the fridge. Peel the foot off the side of each scallop and discard. Pat the scallops dry with a paper towel and season the top and bottom (the flat surfaces) with kosher salt and ground black pepper.
- Add a splash or two of olive oil to a skillet. Swirl to coat.
- While the skillet and oil warm up, chop some tomatoes, pop some edamame out of the shell (make these ahead too) and heat the premade quinoa in the microwave. See direction above.
- Crumble some Feta Cheese.
- Arrange the quinoa on plates or in bowls. Scatter the tomatoes, quinoa and Feta Cheese around leaving the center well for the scallops.
- Sear the scallops for two minutes on both flat sides. Less for smaller scallops. Don’t crowd the pan or the scallops will steam, not sear. Work in batches instead. The scallops in the photo stood about two inches tall. Yes, really. Don’t worry, I’ve got an excellent buying resource below. (I am not getting paid to share this info. I know her and I trust her. That’s enough for me.)
- Arrange two to three scallops (more if you bought small scallops) per plate. Squeeze some lemon juice over the top. Eat up and enjoy.
Meet Downeast Dayboat Scallops. These scallops come from the icy waters of Maine. The quotas are small and the fishers harvest three miles from shore and are out for a few hours per day. The woman behind Downeast Dayboat is Togue Brawn. She packages these delectable scallops within twenty-four hours of harvest. You’ll know your captain, the fishing vessel, the harvest date and the harvest area. How cool is that?
The 2016/2017 Maine scallop season opened Dec. 5, 2016. Order now! Tell Togue I sent you.