Olive Oil & Sea Salt Pan Seared Scallops with Quinoa

Olive Oil & Sea Salt Pan Seared Scallops with Quinoa

by Angie Barrett June-10-2012



For Scallops:

12 large scallops

1 tablespoons  LAND O LAKES®  Butter with Olive Oil & Sea Salt


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


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**

For 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 wine 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. 

Yields: 4 servings