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Chimichurri quinoa crusted scallops

Prep time 10 mins
Cooking Time 10 mins
Serves 2
This recipe has been provided by Lund's Fisheries

Scallops
  • 4 Each U-10 Scallops
  • 2 Tbsp. Tri-Color Quinoa
  • To Taste Salt & Black Pepper
  • 1 Tbsp. Vegetable Oil
  • 1 Tbsp. Butter
  • 1 Cup Arugula

Chimichurri

  • 1/4 Cup Parsley, Chopped
  • 1/4 Cup Cilantro, Chopped
  • 1/4 Cup Vegetable Oil
  • 2 Tbsp. Lime Juice
  • 1 Tbsp. Garlic, Minced
  • To Taste Salt & Black Pepper

Pickled Red Onions

  • 1 Cup Red Wine Vinegar
  • 1/4 Cup Sugar, Granulated
  • 1/4 Cup Red Onion, Julien
  • 1/4 Cup Red Onion, Julienned
  1. In a small saucepot, bring the red wine vinegar and sugar to a boil.
  2. In a blender, combine the parsley, cilantro, vegetable oil, lime juice, garlic, salt and black pepper to make the chimichurri. Blend until smooth.
  3. Once the vinegar mixture is boiling, remove from the heat and pour over the red onion in a small bowl.
  4. Add the ice to the vinegar to prevent the red onion from overcooking.
  5. Coat both sides of the U-10 Scallops in the quinoa blend and season with salt and black pepper.
  6. In a small saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side.
  7. Add in the butter and baste over the U-10 Scallops for 15-20 seconds.
  8. Remove U-10 Scallops from saucepan and reserve.
  9. Add the arugula into the saucepan and sauté for 1 minute or until wilted.
  10. Plate the chimichurri, U-10 Scallops and serve with pickled red onions and wilted arugula.

Ingredients

Method

This recipe has been provided by Lund's Fisheries

Scallops
  • 4 Each U-10 Scallops
  • 2 Tbsp. Tri-Color Quinoa
  • To Taste Salt & Black Pepper
  • 1 Tbsp. Vegetable Oil
  • 1 Tbsp. Butter
  • 1 Cup Arugula

Chimichurri

  • 1/4 Cup Parsley, Chopped
  • 1/4 Cup Cilantro, Chopped
  • 1/4 Cup Vegetable Oil
  • 2 Tbsp. Lime Juice
  • 1 Tbsp. Garlic, Minced
  • To Taste Salt & Black Pepper

Pickled Red Onions

  • 1 Cup Red Wine Vinegar
  • 1/4 Cup Sugar, Granulated
  • 1/4 Cup Red Onion, Julien
  • 1/4 Cup Red Onion, Julienned
  1. In a small saucepot, bring the red wine vinegar and sugar to a boil.
  2. In a blender, combine the parsley, cilantro, vegetable oil, lime juice, garlic, salt and black pepper to make the chimichurri. Blend until smooth.
  3. Once the vinegar mixture is boiling, remove from the heat and pour over the red onion in a small bowl.
  4. Add the ice to the vinegar to prevent the red onion from overcooking.
  5. Coat both sides of the U-10 Scallops in the quinoa blend and season with salt and black pepper.
  6. In a small saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side.
  7. Add in the butter and baste over the U-10 Scallops for 15-20 seconds.
  8. Remove U-10 Scallops from saucepan and reserve.
  9. Add the arugula into the saucepan and sauté for 1 minute or until wilted.
  10. Plate the chimichurri, U-10 Scallops and serve with pickled red onions and wilted arugula.
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