I really like the taste and texture of fresh scallops. They really have a lot of inherent flavor that I like to accentuate in my scallop recipes. The trick to getting the texture right is to cook them with high heat, and not for too long.
This recipe was surprisingly fast to make. For once, I actually made the whole meal, including prep work, in the time it takes to cook the quinoa - about 20 minutes. Start your quinoa fist then prep the other ingredients, and cook. The quinoa can sit for quite a while in the pot if necessary after it's done, but the scallops are really quick to make and should be served right away.
I used the braising liquid that I had leftover from my braised rabbit recipe as well as some water for the liquid in the quinoa, which gave it a nice rich flavor. I will assume that you don't have something similar on hand. This recipe serves two.
Bring to a boil in a medium saucepan with a tight-fitting lid:
1 cup chicken or vegetable broth
3/4 cup white wine
1 cup quinoa
Reduce the heat and allow the liquid to simmer, covered, for 20 minutes or until all the liquid is absorbed.
Heat in a in a medium pan:
3 Tbsp olive oil
add in small batches, sauteeing as you go:
a handful of spinach or other greens, chopped
about 10 sprigs' worth of cilantro, stems removed
salt to taste
when the greens are just becoming limp, throw in the hot pan:
1/2 cup bay scallops
Cook, stirring or agitating often, for 1 minute. Add:
1/4 cup cherry tomatoes, halved
Cook just until the tomatoes are hot, about another minute. Turn off the heat and remove the pan from the burner if necessary. Add to the pan and gently stir to coat the vegetables and scallops:
2 Tbsp butter
When the butter has just melted, serve the scallops over the quinoa.
For more dinner ideas, or to join the What's for Dinner? Wednesday blog carnival, visit Linda at the Gluten-free Homemaker.