Seared scallops are one of those seafood dishes I can’t really grow tired of eating. Some people might think they are a bit played out because, yes you do see them used in cooking shows and a various fine dining restaurants. Think about it though, when was the last time you actually ordered scallops despite seeing them on a menu? Go on, I’ll wait.
You probably can’t remember because it has been way too long. Even though you have not been actually consuming them with your mouth, you have been consuming them with your eyes as previously mentioned. Take my advice and try this recipe below. It’s clean eating at it’s best and this recipe gives you the chance to finally eat some scallops.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 3 scallions, sliced, greens and whites separated
- 1 cup quinoa
- 1 cup water
- 2 medium blood oranges or navel oranges
- 1/4 cup toasted sliced almonds (see Tip), divided
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin, divided
- 1/2 teaspoon ground coriander, divided
- 1/4 teaspoon salt
- 1 pound dry sea scallops
Directions
- Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add scallion whites; cook, stirring, until beginning to brown, about 1 minute. Add quinoa; cook, stirring until toasted and fragrant, about 1 minute more. Add water; bring to a boil. Reduce heat, cover and simmer until tender, 10 to 15 minutes. Let stand, covered, for 5 minutes.
- Meanwhile, slice ends off oranges. With a sharp knife, remove the peel and white pith; discard. Working over a large bowl, cut the orange segments from their surrounding membranes. Squeeze juice from the membranes into the bowl before discarding them, if desired. Add the scallion greens, almonds, cilantro, 1/2 teaspoon cumin, 1/4 teaspoon coriander and salt to the bowl; gently stir to combine.
- Pat scallops dry and sprinkle both sides with the remaining 1/2 teaspoon cumin and 1/4 teaspoon coriander. Heat the remaining 1 tablespoon oil in a large cast-iron or nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. (To prevent overcooking, transfer the scallops to a plate as soon as they are done.)
- Add the quinoa to the bowl with the orange mixture and gently stir to combine. Serve the scallops over the warm quinoa salad.
Recipe source: Eating Well
Photo source: Eva Cheung
