Olive Oil & Sea Salt Pan Seared Scallops with Quinoa

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.