Lulu’s Pan Roasted Sea Scallops

May 20, 2023May 20, 20230 0
Pan Roasted Sea Scallops with Red Quinoa and Frisee Recipe
in Seafood

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

12 large dry sea scallops ( about 2 oz . per scallop )
1 cup red quinoa
3 cups shrimp stock ( )
1/4 cup dried porcini mushrooms
1/4 cup white wine
4 tablespoons cold unsalted butter
1/8 teaspoon Thai fish sauce
1/2 cup diced parsnip
1 1/2 cups frisee , coarsely chopped
12 chives
3 roasted garlic cloves , smashed and chopped fine
3/4 cup fresh lemon juice
1 lemon , zest of
1 1/4 teaspoons salt
4 ounces canola oil
4 ounces extra virgin olive oil

Nutrision Information

Servings Per Recipe
4
Calories
384
Sugar
4g
Fat
22g
Pan Roasted Sea Scallops with Red Quinoa and Frisee Salad is a fancy upscale meal that you can easily make at home. Sea Scallops flavored with garlic and Lemon juice with the protein-rich Red Quinoa mixed with the vitamins and minerals packed Frisee salad makes this dish deliciously healthy. The dish offers a variety of textures and flavor notes in each bite: from the seared scallops' tenderness to the crunchy quinoa and various layers of crisp frisee salad. Of course, the overall dish is cooked to perfection and shows off a beautiful presentation, making it undoubtedly impressive for a special dinner and serves as a healthy source of minerals enriched seafood. Bon Appetit!

Instructions

1.Add quinoa and shrimp stock to a pot, bring to a boil, and then reduce to a simmer.
2.Cover and cook for 10-15 minutes, until the quinoa is cooked through and the stock has been absorbed.
3.Add dried porcini mushrooms, white wine, and a pinch of salt to the pot, and cook for an additional 5-10 minutes, until the mushrooms are soft.
4.Remove from heat and stir in 2 tablespoons of butter.
5.Pat the scallops dry with paper towels.
6.Season with salt and pepper.
7.Heat a skillet over high heat.
8.Add the canola oil and heat for a few seconds.
9.Add the scallops and cook for 3-4 minutes on each side, until they are nicely browned.
10.Remove the scallops from the skillet onto a plate.
11.Reduce the heat to medium-low, add the roasted garlic, lemon juice, and lemon zest to the skillet.
12.Cook for 1-2 minutes, until the lemon juice has reduced by half.
13.Add the remaining 2 tablespoons of butter, and stir until melted.
14.Add the Thai fish sauce and stir to combine.
15.To assemble, divide the quinoa between 4 plates.
16.Place 3 scallops on top of each plate of quinoa.
17.In a separate bowl, toss together the frisee, parsnip, and chives.
18.Divide the salad between the plates.
19.Drizzle the sauce over the top.
20.Serve and enjoy!

PROS

This dish is an impressive and flavorful seafood dinner option, perfect for a fancy dinner party or a romantic meal for two.

The combination of pan-roasted scallops, red quinoa, and frisee salad is both aesthetically pleasing and delicious.

CONS

Sea scallops are an expensive ingredient, which might make this dish a bit more costly than other dinner options.

Also, please note that scallops are high in cholesterol, so it’s best consumed by individuals with no existing medical conditions.

HEALTH & BENEFITS

Red quinoa is a low glycemic index food, which means that it can help regulate your blood sugar levels and keep you feeling full for longer.
Scallops are an excellent source of protein, rich in minerals like magnesium, potassium, and zinc, and are low in calories.
Frisee is an excellent source of vitamins A, C, and K as well as folic acid.

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