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

Ingredients

8 items

7 oz sea scallops, patted dry
¼ cup quinoa
½ cup water
3 oz asparagus, trimmed
½ tsp extra virgin olive oil
1½ tsp lemon juice
¾ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 15 min

Combine the quinoa, water, and half the salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes. Done when liquid is absorbed and quinoa is fluffy.
While the quinoa simmers, place the asparagus in a 12-inch skillet with 2 tablespoons of water. Cover and steam over medium-high heat for 4 to 6 minutes until tender and bright green. Set the asparagus aside on a plate and wipe the pan dry. Done when tender and bright green.
Heat the olive oil in the same skillet over high heat until shimmering. Season the scallops with the remaining salt and the black pepper. Add the scallops to the hot pan and cook for 2 minutes without moving them. Flip and cook for 1 minute more. Done when opaque and firm to the touch, 145°F.
Fluff the quinoa with a fork and stir in the steamed asparagus. Plate the quinoa mixture and top with the seared scallops. Drizzle everything with the lemon juice.

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Ingredients

Instructions

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