Pescatarian Menu Recipe

Inspired by Bazaar Meat By José Andrés

Time45m

Serves4

A menu featuring seafood and fish options for pescatarians.

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Ingredients

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Seafood

4 pieces Salmon fillets

1 pound Shrimp, peeled and deveined

1 pound Scallops

Vegetables

1 bunch Asparagus, trimmed

1 cup Cherry tomatoes, halved

4 cloves Garlic, minced

Grains

1 cup Quinoa

Herbs and Spices

4 tablespoons olive oil

1 large Lemon, juiced

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 tablespoon Fresh parsley, chopped

Method

Cooking the Quinoa

Prepare the Quinoa

Rinse the quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and set aside.

Cooking the Seafood

Sauté the Asparagus and Garlic

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and asparagus, sautéing for about 3-4 minutes until the asparagus is tender. Remove from the skillet and set aside.

Cook the Salmon

In the same skillet, add another tablespoon of olive oil. Season the salmon fillets with salt and black pepper. Cook salmon for about 4-5 minutes on each side until golden and flaky.

Cook the Shrimp and Scallops

Remove the salmon and add the shrimp and scallops to the skillet. Sauté for about 3-4 minutes until they are cooked through and opaque.

Combining and Serving

Combine Ingredients

In a large serving bowl, combine the cooked quinoa, sautéed asparagus, cherry tomatoes, and seafood. Drizzle with lemon juice and remaining olive oil. Toss gently to combine.

Garnish and Serve

Garnish with fresh parsley and serve warm.