Sea Scallops Recipe
quinoa salad, spring asparagus, rhubarb mostarda, parsnip chips
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Ingredients
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Sea Scallops
Quinoa Salad
Spring Asparagus
Rhubarb Mostarda
Parsnip Chips
Method
Preparation
- 1
Rhubarb Mostarda
In a saucepan, combine rhubarb, sugar, white wine vinegar, mustard seeds, and salt. Simmer over medium heat until rhubarb is soft and mixture thickens, about 15-20 minutes. Let cool.
- 2
Quinoa Salad
Rinse quinoa under cold water. In a pot, bring vegetable broth to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes. Let it cool. In a bowl, mix cooked quinoa with chopped cherry tomatoes, diced cucumber, diced red onion, parsley, lemon juice, salt, and pepper.
- 3
Spring Asparagus
Trim asparagus ends and toss with olive oil, salt, and pepper. Roast in an oven at 400°F (200°C) for 15 minutes or until tender.
- 4
Parsnip Chips
Preheat oven to 375°F (190°C). Thinly slice parsnips, toss with olive oil and salt, and spread in a single layer on a baking sheet. Bake for 20-25 minutes or until crispy.
Cooking Sea Scallops
- 5
