- Yield: 4 servings
Ingredients
For Scallops
- 12 large scallops
- 1 tablespoon LAND O LAKES® Butter with Olive Oil & Sea Salt
- Pepper
For Pan Sauce
- 1 tablespoon LAND O LAKES® Butter with Olive Oil & Sea Salt
- 1/4 cup broth (Chicken Broth, Vegetable Broth, or Seafood Broth etc.)
For Quinoa
- 1 cup Quinoa, uncooked
- 2 cups water
Instructions
For Scallops:
- Carefully pat the scallops dry with a paper towel.
- Sprinkle the both sides of each scallop with pepper.
- Turn the heat on medium high and heat a medium frying pan (or saute pan).
- Once the pan is hot, add 1 tablespoons of LAND O LAKES® Butter with Olive Oil & Sea Salt.
- As soon as the butter is melted, place the scallops into the pan. Don\'t crowd the pan.
- Cook the bottoms of the scallops for about 3 minutes.
- Flip the scallops over and cook for 2 more minutes.
- Both sides should be nicely browned now. Transfer the scallops to a plate.
- *Make the sauce in the same pan WITHOUT cleaning it first**
Pan Sauce
- With the pan still hot, add 1 tablespoon LAND O LAKES® Butter with Olive Oil & Sea Salt.
- Move the butter around with a wooden spoon until melted. Run it over all of the brown spots on the pan where the scallops were cooking.
- Pour in the broth and whisk. Make sure to scrap the bottom of the pan for the little brown bits.
- Whisk them into the broth and butter mixture. Bring the mixture to a boil, and let it boil for about 3-4 minutes or until it has reduced some.
- Remove from heat and pour over scallops.
For Quinoa
- Measure out 1 cup of quinoa. Place the quinoa in a fine-mesh strainer and rinse with cold water. Drain.
- Bring 2 cups of water to a boil. Add in quinoa and simmer for about 15 minutes or until all of the liquid is adsorbed. Fluff with a fork.
- Serve Scallops over the quinoa.
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