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Pan Seared Scallops and Quinoa Salad
Easy
35 Minutes
4
Rich in omega-3 fatty acids
Fresh jumbo scallops with a quinoa and mango salsa salad.
1 rating
layout 2 comment

Ingredients

  • 1 1/2 cups uncooked quinoa
  • 2 navel oranges
  • 1 small mango peeled and chopped into dice
  • 2 cloves minced garlic
  • 1/2 cup fresh chopped cilantro plus extra for garnish
  • 1 large tomato, diced and seeded
  • Sea salt and black pepper
  • 1 small red chilli sliced into small rings (optional)
  • Extra virgin olive oil, about 3-4 tablespoons
  • 2 tablespoons canola oil
  • Seasoning of your choice
  • 4-5 large King scallops

Method

  • Cook the quinoa following the directions on the pack and let cool.

  • Zest 1 orange and transfer the zest to a large bowl.

  • Slice the outside of the oranges and cut out the segments adding them to the bowl.

  • Squeeze the juice from 1 orange and add it to the zest and orange segments.

  • When the quinoa is cool transfer it to the bowl with the mango, garlic, cilantro and tomato.

  • Add the chilli if desired and mix all of the ingredients together.

  • Taste and season with salt and black pepper

  • Add the extra virgin olive oil and mix once again.

  • Transfer to the fridge.

  • In a cast-iron skillet heat the canola oil until very hot.

  • Season the scallops with your chosen seasoning and place them into the hot pan.

  • Sear the scallops for about 4 minutes on each side until they have a golden crust.

  • Transfer the quinoa mixture to a large serving platter.

  • Place the scallops on top of the quinoa and garnish with extra chopped cilantro.

2 Comments

  1. Your recipe for Pan Seared Scallops and Quinoa salad sounds delicious but your recipe says 4-5 King Scallops to serve 4 people? sounds mean!
    Please confirm the quantity of King Scallops.

  2. Hi Liz

    Thank you for taking interest in this recipe.

    With regards to King Crab Scallops you can easily double or triple those if you want. Those recipes have restaurant portions & servings, for home cooking feel free to add a lot more scallops 🙂

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