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Seared Scallops with Quinoa Pilaf
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- 1 pound sea scallops
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Instructions
- Rinse the quinoa under cold water and drain well.
- In a medium saucepan, bring the broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
- Pat the scallops dry with paper towels and season with salt, pepper, paprika, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes on each side until golden brown and opaque in the center. Remove from the skillet and set aside.
- In the same skillet, add the cooked quinoa and toss with the pan drippings for 1-2 minutes. Stir in the chopped parsley.
- Divide the quinoa pilaf among serving plates and top with the seared scallops. Serve with lemon wedges on the side.
- Enjoy your delicious seared scallops with quinoa pilaf!
Seared Scallops with Quinoa Pilaf is a delightful dish that combines the delicate flavors of perfectly seared scallops with the nutty goodness of quinoa pilaf. This dish has its roots in the coastal regions of Peru, where fresh seafood is abundant and quinoa is a staple grain. Renowned chefs like Gastón Acurio have popularized this dish, infusing it with Peruvian flavors and culinary techniques. The key to a perfect Seared Scallops with Quinoa Pilaf lies in the searing of the scallops to a golden brown and the fluffy texture of the quinoa pilaf. For the best version of this dish, head to upscale seafood restaurants or Peruvian eateries known for their expertise in preparing seafood dishes. The most important elements to get right are the freshness of the scallops and the seasoning of the quinoa pilaf. For a twist, consider adding aji amarillo, a Peruvian yellow chili, to the quinoa pilaf for a spicy kick.
35 min
4
320 calories
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