It’s been so long since my last seafood post! That’s largely because I don’t crave seafood in the winter, but also because I don’t like cooking seafood in larger quantities. Reheating fish (in my opinion) never tastes as good unless repurposed into some other dish, and as you can tell from my previous posts I’m not into high-maintenance cooking. So while this recipe might deviate from my typical “bulk/freeze mentality” entries, I promise it is just as simple to make. This dish is the perfect easy-entertaing yet elegant meal that will be sure to impress your guests.
Sea scallops are typically larger than bay scallops, so you will only need 4-6 per person. I remember that little fact because you’d think sea scallops would be smaller (and bay would be bigger), but they aren’t…good one, right? However you choose to remember the difference, your local fish monger – or good frozen seafood section – will be able to help you figure out how many you will need per guest. Scallops are definitely a treat due to convenience, expense, and delicate silky wonderful taste, so let’s cook them right, shall we?
-1 lb Sea Scallops, fresh or thawed
-citrus seasoning blend
-1 cup mango, fresh or frozen
-1 cup quinoa, uncooked
-1 zucchini, chopped
-1T garlic, minced
-reduced sodum soy sauce
-fresh clinatro, for garnish
Cook the quinoa according to package instructions. While the quinoa is cooling, pour 1-2T olive oil to a small bowl, and sprinkle over 1T citrus seasoning blend. I like this McCormick fiesta blend – it has a great bold flavor, and I can use a ton of it without having too much sodium (I do add my own salt). Heat a large skillet over medium heat, dip each side of the scallop in the oil/seasoning blend, and cook in the skillet for 3 minutes on each side. They cook pretty quickly, but I’ve found that medium heat gives you enough time to get that good crisp sear on the outside without overcooking them. I like to plate the scallops over a mix of soy and worcestershire sauce, some freshly squeezed lime juice, and a cilantro garnish.
When the quinoa is cooked and still hot, add the mango, chopped zucchini, garlic, and a little soy/worcestershire sauce, and stir. I also added some chopped (turkey) bacon to mine… because scallops and bacon…and also some more lime.
How long does quinoa take to cook, 20 minutes? So all in I’d guess this recipe took about 25 minutes to make. Rachel Ray would be so, so, proud. If, for some reason, you’re not sure that you’ll have 25 minutes to prepare a meal for your guests, you can absolutely make the quinoa the day before! This cuts the cooking time down to about 6 minutes, plus a quick prep. So in that case, 10 minutes stand between you and a brag-worthy meal. Trust me, you can do it!