Name: Seared scallops with snap peas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz scallops, patted dry; 1/4 cup quinoa; 1/2 cup water; 4 oz sugar snap peas, trimmed; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tsp lemon juice

Nutrition

Per serving

394 calories

Protein: 34g; 35% of calories
Carbs: 45g; 46% of calories
Fat: 8g; 19% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the quinoa simmers, season the patted dry scallops with a pinch of salt and the black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the scallops in a single layer and cook for 2 minutes without moving them to develop a golden crust. Flip and cook for 2 minutes more. Done when opaque and firm, 145°F.
Transfer the scallops to a plate. Add the snap peas and a splash of water to the skillet. Sauté for 3 minutes until bright green and tender. Stir in the lemon juice and any remaining salt.

Nutrition

Ingredients

Instructions

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