Lemon Seared Scallops with Toasted Quinoa

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Lemon Seared Scallops

20 Scallops

2 Tablespoons butter

Salt and Pepper to taste

1 Lemon, juiced and zested

¼ cup White Wine

  1. Heat a large sauté pan to high heat.
  2. Season the scallops with salt and pepper.
  3. Add the butter and scallops to the pan and get a good sear on one side.
  4. Flip the scallops, once the second side is seared add the white wine lemon juice and the lemon zest.
  5. Cook the scallops in the liquid for 1-2 minutes.

Toasted Quinoa

2 Cups Quinoa

4 Cups Water

½ Tablespoon Salt

  1. Bring the water to a boil in a medium size sauce pan.
  2. Toast the quinoa in a hot pan over the stove for 1-2 minutes, make sure not to burn it.
  3. Add the toasted quinoa and salt to the sauce pan once the water comes to a boil.
  4. Cover the quinoa and cook for about 18 minutes.