Prep time
10 mins
Cooking Time
10 mins
Serves
2
Ingredients
This recipe has been provided by Lund's Fisheries
Scallops
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
Method
- In a small saucepot, bring the red wine vinegar and sugar to a boil.
- In a blender, combine the parsley, cilantro, vegetable oil, lime juice, garlic, salt and black pepper to make the chimichurri. Blend until smooth.
- Once the vinegar mixture is boiling, remove from the heat and pour over the red onion in a small bowl.
- Add the ice to the vinegar to prevent the red onion from overcooking.
- Coat both sides of the U-10 Scallops in the quinoa blend and season with salt and black pepper.
- 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.
- Add in the butter and baste over the U-10 Scallops for 15-20 seconds.
- Remove U-10 Scallops from saucepan and reserve.
- Add the arugula into the saucepan and sauté for 1 minute or until wilted.
- Plate the chimichurri, U-10 Scallops and serve with pickled red onions and wilted arugula.