Name: Seared scallops with quinoa and asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 3/4 tsp salt; 7 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 9 oz scallops, patted very dry; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

485 calories

Protein: 41g; 34% of calories
Carbs: 49g; 41% of calories
Fat: 13g; 25% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
On a half-sheet pan, toss the asparagus with half the olive oil and a pinch of salt. Spread in a single layer. Roast for 12 to 15 minutes until tender and slightly browned at the tips.
Season the scallops with salt and black pepper. Heat the remaining oil in a 12-inch nonstick skillet over high heat until just starting to smoke. Add the scallops to the pan in a single layer. Cook for 2 minutes without moving them to develop a golden crust. Flip and cook for 2 minutes more until opaque and firm. Done when opaque and firm to the touch, 145°F.
Fluff the quinoa with a fork and transfer to a plate. Arrange the roasted asparagus alongside. Top the quinoa with the seared scallops and finish with a squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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