Pan-seared U-10 Scallops coated in quinoa pearls and served with chimichurri sauce, wilted arugula and pickled red onions.
Yield: 2 Servings
Ingredients
Scallops
4 Each | U-10 Scallops |
2 Tbsp. | Tri-Color Quinoa Blend |
To Taste | Salt |
To Taste | Black Pepper |
1 Tbsp. | Vegetable Oil |
1 Tbsp. | Butter |
1 Cup | Arugula |
Chimichurri
¼ Cup | Parsley, Chopped |
¼ Cup | Cilantro, Chopped |
¼ Cup | Vegetable Oil |
2 Tbsp. | Lime Juice |
1 Tbsp. | Garlic, Minced |
To Taste | Salt |
To Taste | Black Pepper |
Pickled Red Onions
1 Cup | Red Wine Vinegar |
¼ Cup | Sugar, Granulated |
¼ Cup | Red Onion, Julienned |
As Needed | Ice |
Directions
- In a small saucepot, bring the red wine vinegar and sugar to a boil.
- In a blender, combine the parsley, cilantro, vegetable oil, lime juice, garlic, salt and black pepper to make the chimichurri. Blend until smooth.
- Once the vinegar mixture is boiling, remove from the heat and pour over the red onion in a small bowl.
- Add the ice to the vinegar to prevent the red onion from overcooking.
- Coat both sides of the U-10 Scallops in the quinoa blend and season with salt and black pepper.
- In a small saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side.
- Add in the butter and baste over the U-10 Scallops for 15-20 seconds.
- Remove U-10 Scallops from saucepan and reserve.
- Add the arugula into the saucepan and sauté for 1 minute or until wilted.
- Plate the chimichurri, U-10 Scallops and serve with pickled red onions and wilted arugula.