Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Squash Purée

   Peel and chop the butternut squash into cubes. Boil in a pot of salted water for about 15-20 minutes until tender. Drain and blend in a food processor until smooth. Season with salt and pepper to taste.

2. 2

   Cook the Quinoa

   Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.

3. 3

   Sear the Scallops

   Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Pat the scallops dry with paper towels, season with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.

4. 4

   Prepare the Burnt Lemon

   Cut the lemon in half and place it cut-side down on the skillet used for the scallops. Allow it to cook for about 2 minutes until charred.

5. 5

   Assemble the Dish

   On a plate, spread a layer of squash purée, then add a portion of quinoa. Top with seared scallops, diced apple, pomegranate seeds, and arugula. Drizzle with remaining olive oil and serve with the charred lemon on the side.