Seared Scallops

CategoryDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 lb sea scallops, seasoned with salt and pepper
 1 cup quinoa
 2 cups chicken broth
 1 large shallot, small dice
 2 jalapenos, seeds removed and small diced
 2 tbsp tbsp fresh basil, thinly sliced
 6 spears of asparagus, thinly sliced (use potato peeler)
 4 tbsp olive oil
 1 lemon, juiced
 1 cup white wine, 2017 Brooks Estate Riesling
 salt and pepper to taste

1

In a saucepan heat 2 tbsp of oil and shallot, gently cook for 1 to 2 minutes.

2

Add the quinoa and chicken stock, bring to a boil then down to a simmer, cover and cook 10 to 15 minutes, remove lid and fluff with a fork and set aside.

3

Shave asparagus and soak in a bowl of cold water.

4

Heat the remaining olive oil in a sauté pan and gently place the scallops in the pan, cook on high heat for 35 seconds each side then set aside to rest.

5

In the same pan that the scallops were cooked in, add the wine and bring to a boil, add the jalapeno and cook until just soft, about 2 minutes.

6

Add the quinoa to the pan with the softened jalapeno, mix to combine.

7

Turn off the heat and add the basil to finish off the quinoa.

8

Remove asparagus from water and in a small bowl add 1 tbsp olive oil, lemon juice and asparagus. Season with salt and pepper and set aside.

9

To plate, divide up the quinoa onto four plates, add your scallops next and then gently top with the asparagus on top. Enjoy!

Ingredients

 1 lb sea scallops, seasoned with salt and pepper
 1 cup quinoa
 2 cups chicken broth
 1 large shallot, small dice
 2 jalapenos, seeds removed and small diced
 2 tbsp tbsp fresh basil, thinly sliced
 6 spears of asparagus, thinly sliced (use potato peeler)
 4 tbsp olive oil
 1 lemon, juiced
 1 cup white wine, 2017 Brooks Estate Riesling
 salt and pepper to taste

Directions

1

In a saucepan heat 2 tbsp of oil and shallot, gently cook for 1 to 2 minutes.

2

Add the quinoa and chicken stock, bring to a boil then down to a simmer, cover and cook 10 to 15 minutes, remove lid and fluff with a fork and set aside.

3

Shave asparagus and soak in a bowl of cold water.

4

Heat the remaining olive oil in a sauté pan and gently place the scallops in the pan, cook on high heat for 35 seconds each side then set aside to rest.

5

In the same pan that the scallops were cooked in, add the wine and bring to a boil, add the jalapeno and cook until just soft, about 2 minutes.

6

Add the quinoa to the pan with the softened jalapeno, mix to combine.

7

Turn off the heat and add the basil to finish off the quinoa.

8

Remove asparagus from water and in a small bowl add 1 tbsp olive oil, lemon juice and asparagus. Season with salt and pepper and set aside.

9

To plate, divide up the quinoa onto four plates, add your scallops next and then gently top with the asparagus on top. Enjoy!

Seared Scallops
2017 Brooks Estate Riesling

Suggested wine pairing:

2017 Brooks Estate Riesling