Blackened Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Quinoa and Kale Salad

   Rinse the quinoa under cold water. In a saucepan, combine quinoa with 2 cups of vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy. In another pot, bring 2 cups of vegetable broth to a boil, add the kale, and cook for about 5 minutes until tender. Drain and set aside.

2. 2

   Cook the Polenta

   In a saucepan, bring the remaining 2 cups of vegetable broth to a boil. Gradually stir in the polenta, reduce heat to low, and cook for about 15 minutes, stirring frequently until thickened. Stir in salt and pepper to taste. Keep warm.

3. 3

   Blacken the Scallops

   Pat the scallops dry with paper towels and season both sides with blackening seasoning. Heat olive oil in a grill pan over medium-high heat. Add scallops and cook for 2-3 minutes on each side until blackened and cooked through.

4. 4

   Prepare Lemon Butter Sauce

   In a small saucepan, melt the unsalted butter over low heat. Stir in lemon juice and a pinch of salt. Remove from heat once combined.

5. 5

   Assemble the Dish

   On a plate, spread a generous portion of polenta, top with the quinoa and kale salad, and place the blackened scallops on top. Drizzle the lemon butter sauce over the scallops and serve immediately.