Pan Seared Diver Scallop with Chermoula & Popped Quinoa
Difficulty: Medium | Makes: 4 Servings
Show-stopping presentation and unbelievable flavor! These beautifully seared scallops rest on a vibrant chermoula sauce, topped with popped quinoa for a delicious crunch!
For the Scallops
- 12 large sea scallops, muscle removed
- 2 tablespoons Roland® Avocado Oil
- Roland® Fine Sea Salt, to taste
- Coarse salt, for plating
- Micro cilantro, for garnish
- 3 tablespoons fresh pomegranate seeds
- Supremes of 1 fresh grapefruit
For the Chermoula
- 1/3 cup Roland® Chimichurri Sauce
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons Roland® French Red Wine Vinegar
- 2 teaspoons finely diced red onion
- 1 teaspoon honey
- 2 tablespoons Roland® Extra Virgin Olive Oil
For the Popped Quinoa
- 3 tablespoons Roland® Organic White Quinoa
- 1 tablespoon Roland® Pure Avocado Oil
Directions
- In a blender or food processor, combine chimichurri, fresh cilantro, red wine vinegar, diced red onion, honey, and extra virgin olive oil. Blend until smooth and bright green. Adjust seasoning to taste
- Rinse and thoroughly dry white quinoa. Heat avocado oil in a skillet over medium-high heat. Add the quinoa and toast, stirring frequently, until it begins to pop like tiny popcorn and turns golden brown, about 2-3 minutes. Remove and set aside
- Pat the scallops dry with a paper towel and season with sea salt. Heat avocado oil in a large skillet over high heat. Sear the scallops for 1-2 minutes per side until a golden-brown crust forms. Remove from heat and set aside.
- Spread a layer of coarse salt on each plate to hold the scallop shells in place. Place a dollop of the Chermoula sauce in the center of each scallop shell.
- Top each shell with a seared scallop. Garnish each scallop with micro cilantro, a few fresh pomegranate seeds, and a sprinkle of popped quinoa. Arrange grapefruit supremes decoratively around the plate
