30 min
Scallops With Spicy Quinoa, Kale, and Pistachios
Recipe GLPR70f5a6d9c60825
Pan-seared scallops served over a bed of fluffy, nutty quinoa infused with cumin and harissa, finished with tender kale, bright lemon juice, and topped with crunchy pistachios and fresh cilantro. A vibrant, pescatarian-friendly main course ready in just 20 minutes.
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Ingredients
1 cup quinoa, pre-washed or rinsed
1 medium shallot, thinly sliced
1/2 tablespoon ground cumin
3/4 tablespoon harissa paste
1 cup low-sodium chicken broth or homemade stock
2 cups packed lacinato kale, stalks removed and leaves cut into 1-inch strips
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, divided
12 large sea scallops (about 1 to 1 1/2 pounds)
1/2 cup roasted, shelled pistachios
1/2 cup fresh cilantro leaves and tender stems, roughly chopped
Kosher salt and freshly ground black pepper to taste
Directions
Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat until the oil shimmers.
Add the sliced shallot and ground cumin to the skillet, season with salt and pepper, and cook, stirring frequently, until the shallot is softened and translucent, about 1 minute.
Stir in the harissa paste, then add the rinsed quinoa and toast it in the pan for 1 minute, stirring constantly.
Pour in the chicken broth, season lightly with salt, and bring the mixture to a boil. Reduce heat to medium and simmer for about 9 minutes until the quinoa is nearly tender.
Stir in the kale strips and cook for about 2 minutes, stirring occasionally, until the kale is softened and wilted.
Remove from heat and stir in the fresh lemon juice. Transfer the quinoa and kale mixture to a serving bowl or individual plates.
Wipe out the same skillet with paper towels to clean it. Pat the scallops completely dry with clean paper towels; excess moisture prevents proper browning.
Add the remaining 1 tablespoon of olive oil to the skillet and heat over medium-high heat until the oil is lightly smoking, about 1 to 2 minutes.
Season the scallops generously on both sides with salt and pepper. Carefully add them to the hot skillet in a single layer, being careful not to overcrowd.
Cook the scallops without moving them for about 3 minutes until the bottom side develops a golden-brown crust.
Using tongs or a spatula, flip the scallops carefully. Cook for 1 minute longer on the second side. The scallops should be opaque throughout and just cooked through.
Arrange the cooked scallops on top of the quinoa and kale mixture. Garnish generously with the roasted pistachios and fresh cilantro. Serve immediately while the scallops are still warm.
