Adapted from The Sprouted Kitchen CookbookMakes:
4 servingsPrep Time:
10 minutesCook Time:
45 minutesTotal Time:
16 large scallops
1 cup red or black quinoa
1 1/2 cups vegetable broth
4 ounces shiitake mushrooms, sliced thin
1/2 cup finely chopped green onions
sea salt and freshly ground pepper
2 tablespoons coconut oil (or olive oil)
1 cup pomegranate seeds
1 tablespoon honey
2 tablespoons red wine vinegar
1 cup pomegranate juice
3/4 cup vegetable broth
- Remove scallops from the refrigerator and let them rest at room temperature.
a saucepan over medium heat, warm the honey and vinegar, stirring to
combine. Add the pomegranate juice and bring to a boil. Cook until
reduced by half, about 8 minutes. Add 3/4 cup vegetable broth and
reduce to half again, about 8 minutes. Set aside to cool.
the quinoa in a fine mesh strainer. In a saucepan, bring 1 1/2 cups
vegetable broth to a simmer over medium heat. Add the quinoa, cover,
and cook until the liquid is absorbed. 16-18 minutes. Remove from heat,
let sit for 5 minutes and then fluff with a fork.
- While the
quinoa is cooking heat a tiny bit of olive oil in a pan and saute the
mushrooms and green onions until soft. Remove from pan and set aside.
the scallops completely dry and sprinkle all sides with salt and
pepper. Heat the coconut (or olive) oil in a pan (the same one you just
cooked the mushrooms in) over medium-high heat. Add as many scallops
as you can and cook for 3-4 minutes, flip and cook on the other side
until a crust as formed and they are starting to pull away from the pan,
another 3-4 minutes. Repeat with the remaining scallops.
- Stir the mushrooms/green onions and pomegranate seeds into the cooked quinoa, adding salt and pepper to taste.
- To serve, divide the quinoa and scallops among 4 plates and drizzle each with the pomegranate gastrique and garnish with chives.