Seared Scallops with Parmesan Quinoa

This is one of my favorite meals!  While the quinoa is cooking, you can prepare the scallops.

Parmesan Zucchini Quinoa

 

Ingredients:

• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup quinoa, uncooked and rinsed
• 2 cups water
• 1 chicken bullion cube
• 1 tsp sea salt
• 3/4 cup shredded cheese (cheddar or gouda are good choices!)
• ¼ cup parmesan
• 1 tbsp butter
• ½ cup grated zucchini

 Directions:

Sauté garlic in olive oil in a medium saucepan until fragrant, about 2 minutes.   Add the quinoa, water, salt and bullion.  Bring to a boil and stir.  Cover and reduce heat to simmer for about 15 minutes, or until the water is absorbed.

Remove the pan from heat and stir in the butter and cheeses.  Stir until melted.  Gently stir in zucchini and serve warm.

Seared Scallops

Ingredients:

• 1 pound wild caught large scallops
• 1/8 teaspoon sea salt
• 1/8 teaspoon ground black pepper

Directions:

Heat a large skillet over high heat. Make sure scallops are dry and then season with salt and pepper. Add scallops to dry skillet, turn heat down to medium and cook two minutes on each side until slightly charred and tender.  Remove and serve over Parmesan Zucchini Quinoa.