Scallops with Vegetables and Quinoa
Ingredients
- 3 Tbsp olive oil
- 4 pounds scallops
- 1 cup quinoa, well rinsed
- 2 cups low sodium vegetable stock or water
- 6 small zucchini
- 4 carrots, trimmed and peeled
- 1 red pepper, seeded and deveined, cut into long strips
- 5 green onions, trimmed and cut lengthwise into quarters
- juice and zest of 1 fresh lime, divided 2 Tbsp white sesame seeds
- 2 tsp roasted sesame seed oil
- 1⁄2 tsp ground ginger
- 2 Tbsp low-sodium tamari
Instructions
Method for Scallops:
1. Heat 2 Tbsp olive oil in a skillet. 2. Add scallops and pan sear on
medium heat, about 2 minutes per side. Remove from heat and set aside.
Method for Quinoa:
1. Rinse quinoa grains well - this removes the bitter outer coating.
2. Place rinsed grains in saucepan. Add 2 cups vegetable broth. Bring to a boil and reduce heat. Let simmer, covered, until all
liquidhasbeenabsorbed. Re
move from heat and fluff with a fork.
Method for Vegetables:
1. With a vegetable peeler or
mandolin, peel green strips of zucchini skin. Don’t use white center part of zucchini. Use that later in soup or stew.
2. Peel strips from carrots until you have reached the core. Use core later in soup or stew.
3. Heat remaining olive oil in skillet. Stir fry red pepper, scallions, zucchini and carrots in batches.
4. Once all veggies have been stir-fried, season with lime juice, sesame seeds, sesame oil, ground ginger and tamari. Serve with scallops over quinoa and garnish with lime zest.
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