Yesterday seemed like a good day for a lemon scallop dinner, and even though season for them technically ended last week, the remaining few at Publix were really delicious. The pound or so that I picked up were still slightly sweet, extra smooth, and cooked to perfection.
Since I had just finished a good bit of interval training courtesy of BodyRock, I wanted to add a little bulk and decided on a variation of this salad, which I found on the always reliable Pinterest!
What you need (makes enough for 6 people – I saved it & can pack it up for lunch):
1 lb sea scallops
2 cups quinoa
4 cups water
1 ripe Haas avocado
1 naval orange, peeled and chopped
1.5 cups frozen corn, thawed or canned
1 can low sodium black beans
3 leeks, peeled and chopped (white part only), sauteed until golden
juice from 2 lemons
1/3 cup olive oil
1 T garlic powder
salt & pepper to taste
1 T honey
1.) Bring water and quinoa to a boil, then reduce heat reduce the heat to a simmer. Cover and cook on low for 15 minutes or until all the water is evaporated and the grains are soft.
2.) While the quinoa is cooking, salt and pepper the scallops and squeeze generously with lemon juice. Toss a tablespoon of butter in a pan over medium heat and immediately lay the scallops down. Cook for 4 minutes each side, or until they turn opaque.
3.) While those are searing, sautee your leeks in a separate pan over medium heat with a turn of olive oil and cook until golden.
4.) Remove scallops and leeks from pan and set aside.
5.) By now the quinoa should be done. Remove from heat and prepare the vinaigrette by quickly mixing the olive oil, lemon juice, honey, and spices with a fork in a giant salad bowl until well combined. Pour in grains and mix well.
6.) Mix in beans, corn, diced avocado, leeks, orange, and cilantro until combined. Spoon it into a bowl, top with scallops and enjoy!