Seared Scallops + Sautéed Asian Vegetables, Cabbage, Kale + Black Quinoa
Seared Scallops + Sautéed
Asian Vegetables, Cabbage, Kale + Black Quinoa
Serves 2 People
6 each Scallops
3 each Organic Garlic (minced)
2 tbs Organic Ginger (fresh, minced)
2 tbs Organic Shallot (minced)
1½ Cup Organic Purple Cabbage (shredded)
2 Cup Organic Kale (shredded)
1½ Cup Organic (match stick/shredded)
1½ Cup Organic Black Quinoa (cooked)
2 tsp. Sriracha Sauce
½ Cup Scallions (sliced thinly on the bias)
2 TBS Soy Sauce
1 each Lime (juice only)
½ each Orange (juice only)
To taste Olive Oil, Sea Salt, Cracked Black Pepper, Crispy Shallots, Sesame Seeds and Micro Greens
3 each Organic Garlic (minced)
2 tbs Organic Ginger (fresh, minced)
2 tbs Organic Shallot (minced)
1½ Cup Organic Purple Cabbage (shredded)
2 Cup Organic Kale (shredded)
1½ Cup Organic (match stick/shredded)
1½ Cup Organic Black Quinoa (cooked)
2 tsp. Sriracha Sauce
½ Cup Scallions (sliced thinly on the bias)
2 TBS Soy Sauce
1 each Lime (juice only)
½ each Orange (juice only)
To taste Olive Oil, Sea Salt, Cracked Black Pepper, Crispy Shallots, Sesame Seeds and Micro Greens
Scallops
- Remove the foot
muscle from the scallops and pat the scallops dry on a clean paper towel.
- Heat up a sauté
pan with a very thin coat of olive oil. Just enough to coat the pan
evenly.
- Place the
scallops in the hot sauté pan and then season with salt and pepper.
- Allow the
scallops to cook in the pan for 3-5 minutes without touching them. This
allows a nice caramel color on the surface of the scallop that not only
looks great, but tastes great too.
- After about 3-5 minutes (closer to 3 minutes for seared and closer to 5 minutes for medium rare) flip the scallops, season with a little more salt and pepper and cook them for another minute or two. Take them off the heat and transfer them to a holding plate.
Asian Vegetables & Black Quinoa
- In a large sauté
pan heat up a few tablespoons of olive oil.
- Once the pan is
medium/high heat add your shallots, ginger and garlic and sweat them out
for a minute or two stirring frequently so that the garlic does not brown.
- Next add the
cabbage, kale, and carrots and increase the heat slightly. Continue to
stir the mixture to assure even distribution of heat. Do this for a 1-2
minutes.
- Add the cooked
quinoa, lime juice, orange juice, soy sauce, and sriracha to the pan. Stir
until evenly distributed.
- Turn the heat off, add your scallions, and taste for seasoning. You can add a dash of sesame seeds and crispy shallots for additional texture and flavor.
ENJOY!
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