It's been bookmarked and calling my name for at least 4 months now.
So, after an overwhelming desire to have a sweet little scallop melting in my mouth, I made the decision to run my tush down to the fish market and pick up some of most beautiful scallops I've ever seen. Yes. I said it. Little white blobs of shellfish can indeed be beautiful. Especially when you know you'll be devouring them within several hours.
I occasionally order scallops when I go out, but for some reason these scallops blew most others I've had out of the water. I can only assume that it had to do with the freshness (what ever will I do when I don't have fresh Boston seafood??) and not the perfection of cooking.
I'll admit that I was a bit timid going into this thing. I've prepared scallops before but they aren't just an every night kind of meal. I needed them to be absolutely perfect.
And as you can already tell, I was pretty darn happy with them. And in fact, they were absolutely perfect. But the kicker is that they were easy and didn't require any sort of skill. I plopped them in the pan and kept a somewhat close eye on them. That's it.
They may pile a few dishes in your sink but...if you're making scallops...someone else should be doing the dishes.
Okay. So you're going to make these. Please and thank you.
One last thing. As I mentioned on Monday, I'm heading to Missouri tomorrow to throw my sister's bridal shower! So I'll probably be absent for a few days. But...guess what. Monday is this little blog's 2nd birthday! Can you believe it? She's growing up so fast. And birthdays mean presents...for you...so I'll be doing a giveaway...so you should come back on Monday and celebrate with me!
Adapted from The Sprouted Kitchen Cookbook
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
16 large scallops
1 cup red or black quinoa
1 1/2 cups vegetable broth
4 ounces shiitake mushrooms, sliced thin
1/2 cup finely chopped green onions
sea salt and freshly ground pepper
2 tablespoons coconut oil (or olive oil)
1 cup pomegranate seeds
1 tablespoon honey
2 tablespoons red wine vinegar
1 cup pomegranate juice
3/4 cup vegetable broth
- Remove scallops from the refrigerator and let them rest at room temperature.
- In a saucepan over medium heat, warm the honey and vinegar, stirring to combine. Add the pomegranate juice and bring to a boil. Cook until reduced by half, about 8 minutes. Add 3/4 cup vegetable broth and reduce to half again, about 8 minutes. Set aside to cool.
- Rinse the quinoa in a fine mesh strainer. In a saucepan, bring 1 1/2 cups vegetable broth to a simmer over medium heat. Add the quinoa, cover, and cook until the liquid is absorbed. 16-18 minutes. Remove from heat, let sit for 5 minutes and then fluff with a fork.
- While the quinoa is cooking heat a tiny bit of olive oil in a pan and saute the mushrooms and green onions until soft. Remove from pan and set aside.
- Pat the scallops completely dry and sprinkle all sides with salt and pepper. Heat the coconut (or olive) oil in a pan (the same one you just cooked the mushrooms in) over medium-high heat. Add as many scallops as you can and cook for 3-4 minutes, flip and cook on the other side until a crust as formed and they are starting to pull away from the pan, another 3-4 minutes. Repeat with the remaining scallops.
- Stir the mushrooms/green onions and pomegranate seeds into the cooked quinoa, adding salt and pepper to taste.
- To serve, divide the quinoa and scallops among 4 plates and drizzle each with the pomegranate gastrique and garnish with chives.