INGREDIENTS
- 1 1/2 pounds diver scallops — dry and reserved
- 1 small butternut squash — 1/4 inch cubes
- 2 small carrots — peeled, 1/4 inch slices
- 1 small leek — 1/4 inch slices
- 1 cup quinoa
- 2 cups chicken or vegetable stock
- 1/2 cup red bell peppers — finely diced
- 1/4 cup chives — finely minced
- 2 tbsp. olive oil
- 1 tbsp. fresh thyme leaves
- 1 tbsp. pumpkin seed oil
- 2 tbsp. toasted pumpkin seeds
- Salt and pepper to taste
TO SERVE
Plate warm vegetables and quinoa, then arrange scallops on top. Garnish with toasted pumpkins seeds. Serve with a citrus beurre blanc if desired. Please contact The Health Journal at 757-645-4475 for the citrus beurre blanc recipe. MAKES 6 SERVINGS
VEGETABLE PREPARATION
- Preheat oven to 400°F and prepare butternut squash, carrots and leeks
- Place vegatables in a large bowl and coat with olive oil, salt and pepper
- Create a 1/2 inch layer in a roasting pan, roast 25 minutes
- Toss with fresh thyme leaves
QUINOA PREPARATION
- Bring stock to a boil, add red bell peppers
- Return to a boil, add quinoa and stir
- Turn off heat, let stand covered for 15 minutes
- Add chives and stir in pumpkin seed oil
- Reserve warm
SCALLOP PREPARATION
- Buy the freshest scallops available – “dry pack” scallops are preferred. If scallops have a bit of moisture, place between double layers of paper towels to absorb excess moisture
- Remove the small side muscle if any remains
- Season scallops with salt and pepper
- Add olive oil to a large cast iron skillet or nonstick pan
- When it begins to smoke, very carefully add the scallops, leaving at least 1/2 inch between each — do not overcrowd the pan, cook in multiple batches if necessary
- Sear scallops for one minute then turn over and continue cooking for an additional minute