Now, let's talk about prices and sizes. Scallops are little pricey but if you cook it deliciously then I think it's worth it. Depending on where you shop you may find sea scallops that are medium in size, while at other stores they're gigantic! For example, at Jewel-Osco the sea scallops we got that day were medium in size at $17.99 per pound. At Mariano's, the sea scallops were gigantic at $22.99 per pound. We bought half a pound at Jewel-Osco which came with 8 scallops, and 1 pound at Mariano's that came with 8 scallops also. I'm not sure if was able to tell any difference in taste, so please forgive me this time for not being able to tell you.
Hey, this is two recipes in one post! So if you find that scallops are a little out of the budget, you can leave that out and just serve my Citrus Quinoa with whatever you like.
Seared Scallops with Citrus Quinoa
Citrus Quinoa
ingredients:
• 1 cup quinoa
• 1½ cups unsalted chicken stock (Kitchen Basics)
• 1 orange, zest (some for garnish) & juiced (¼ cup)
• ½ tsp ground coriander seed
• 1½ tsp kosher salt, divided use
• ¼ cup extra virgin olive oil
• 2 tbsp lemon juice, freshly squeezed
• freshly ground black pepper
• 1 (15 oz) can chickpeas, drained & rinsed
• 1 tbsp parsley, chopped
ingredients:
• 1 cup quinoa
• 1½ cups unsalted chicken stock (Kitchen Basics)
• 1 orange, zest (some for garnish) & juiced (¼ cup)
• ½ tsp ground coriander seed
• 1½ tsp kosher salt, divided use
• ¼ cup extra virgin olive oil
• 2 tbsp lemon juice, freshly squeezed
• freshly ground black pepper
• 1 (15 oz) can chickpeas, drained & rinsed
• 1 tbsp parsley, chopped
instructions:
1) Put quinoa, chicken stock, orange zest, coriander, and ½ tsp salt in a medium saucepan. Give it a stir and bring to a boil over medium-high heat. Reduce heat, cover the pan and simmer for 15 minutes.
2) Meanwhile, whisk the following dressing ingredients in a bowl: orange juice, lemon juice, 1 tsp salt, pepper, and extra virgin olive oil. Set aside.
3) Fluff quinoa with a fork. Add chickpeas, parsley, and stir in the dressing. Cover the pan and simmer for 3 minutes. Turn the heat off, but do not take the lid off. Let stand for 15 minutes with the lid on.
4) Fluff with a fork. Garnish with orange zest and serve.
1) Put quinoa, chicken stock, orange zest, coriander, and ½ tsp salt in a medium saucepan. Give it a stir and bring to a boil over medium-high heat. Reduce heat, cover the pan and simmer for 15 minutes.
2) Meanwhile, whisk the following dressing ingredients in a bowl: orange juice, lemon juice, 1 tsp salt, pepper, and extra virgin olive oil. Set aside.
3) Fluff quinoa with a fork. Add chickpeas, parsley, and stir in the dressing. Cover the pan and simmer for 3 minutes. Turn the heat off, but do not take the lid off. Let stand for 15 minutes with the lid on.
4) Fluff with a fork. Garnish with orange zest and serve.
Seared Scallops
ingredients:
• 1 to 2 lbs sea scallops
• kosher salt
• freshly ground black pepper
• 1 tbsp unsalted butter + more if needed
• 1 tbsp olive oil + more if needed
ingredients:
• 1 to 2 lbs sea scallops
• kosher salt
• freshly ground black pepper
• 1 tbsp unsalted butter + more if needed
• 1 tbsp olive oil + more if needed
instructions:
1) Rinse and pat scallops dry with paper towels. Season one side with salt and pepper.
2) Heat butter and oil in a large pan over high heat. Just before it starts to smoke, gently add the scallops in the pan one at a time (space in between) seasoned side down. Sear for 2 minutes. This is the time to season the side facing up with salt and pepper. Flip scallops and sear for another 2 minutes.
◘ tip: Use at least a 12-inch pan. If you have a smaller pan, fry in batches. Dump out the old oil (wipe it clean with paper towels if necessary) and start over with 1 tbsp each of unsalted butter and olive oil.
1) Rinse and pat scallops dry with paper towels. Season one side with salt and pepper.
2) Heat butter and oil in a large pan over high heat. Just before it starts to smoke, gently add the scallops in the pan one at a time (space in between) seasoned side down. Sear for 2 minutes. This is the time to season the side facing up with salt and pepper. Flip scallops and sear for another 2 minutes.
◘ tip: Use at least a 12-inch pan. If you have a smaller pan, fry in batches. Dump out the old oil (wipe it clean with paper towels if necessary) and start over with 1 tbsp each of unsalted butter and olive oil.
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