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Seared scallops

Seared scallops

 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

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


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.


Shave asparagus and soak in a bowl of cold water.


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.


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.


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


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


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.


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

Nutrition Facts

Servings 0

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