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I really enjoyed this dish. There was a nice balance of 3 different textures. Overall my favorite part was the quinoa apple salad and I would make that again as a side dish.

Seared Scallops with Quinoa and Apple Salad + Butternut Squash Puree

(Adapted from A Thought for Food)

 

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For the butternut squash puree
1 small butternut squash (about 2 lbs)
2 teaspoons olive oil
Salt
1 tablespoon butter
Garam masala

 

For the quinoa salad
1 cup quinoa
2 apples
2 tablespoons chopped fresh parsley
1 ounce lemon juice
Salt
2 tablespoons olive oil

 

For the seared scallops
1 pound sea scallops
3 tablespoons unsalted butter
1 tablespoon olive oil
Salt
Black pepper

 

Preheat the oven to 375 degrees. Line a baking pan with aluminum foil. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down (that’s the cut side) on the baking sheet and cook in the oven for 25-30 minutes, until a sharp knife easily pierces the flesh.

 

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While the butternut squash is cooking, prepare the quinoa. Place the quinoa and water in a pot and bring to a boil.  Once it reaches a boil, reduce heat to medium low.  Simmer until all the water has been absorbed, approximately 15 minutes.  Remove from heat, open the lid, and let cool.

 

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Transfer the flesh of the butternut squash to a blender (or you can put it in a bowl and use an immersion blender), along with 1/2 teaspoon garam masala, 1 tablespoon butter, and 1 teaspoon salt. Blend until smooth.

 

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Transfer the quinoa into a bowl, along with chopped apple, parsley. In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over quinoa salad and toss to combine.

 

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Dry the sea scallops with paper towels.  Season with salt and pepper.

 

In a large skillet, heat the olive oil and butter on high heat.  Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side.  Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops. We grilled ours.

 

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To plate, start by spooning 3 tablespoons of butternut squash puree onto the plate (or shallow bowl). Top with a couple spoonfuls of quinoa salad, followed by the seared scallops. Spoon some of the remaining melted butter from the pan on top of the scallops.

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