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bay scallops soy sauce canola oil canola oil quinoa garlic water salt snow peas rice vinegar sesame oil scallion red bell pepper fresh cilantro
Viewed: 87 - Published at: 4 years agoIngredients
- 12 ounces dry sea scallops, cut into 1/2-inch pieces or 12 ounces dry bay scallops
- 4 teaspoons reduced sodium soy sauce or 4 teaspoons tamari, divided
- 4 tablespoons canola oil, divided
- 2 teaspoons canola oil
- 1 12 cups quinoa, rinsed well
- 2 teaspoons garlic, minced
- 3 cups water
- 1 teaspoon salt
- 1 cup snow peas, sliced diagonally
- 13 cup rice vinegar
- 1 teaspoon toasted sesame oil
- 1 cup scallion, thinly sliced
- 13 cup red bell pepper, finely diced
- 14 cup fresh cilantro, finely chopped, for garnish
Method
- Toss scallops with 2 teaspoons soy sauce ( or tamari) in a medium bowl.
- Set aside.
- Place a large, high-sided skillet with a tight-fitting lid over medium heat.
- Add 1 tablespoon canola oil and quinoa.
- Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes.
- Add garlic and cook, stirring, until fragrant, about 1 minute more.
- Add water and salt and bring to a boil.
- Stir once, cover, and cook over medium heat until the water is absorbed, about 15 minutes.
- (Do not stir.)
- Remove from the heat and let stand, covered, for 5 minutes.
- Stir in snow peas, cover, and let stand for 5 minutes more.
- Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons soy sauce (or tamari), vinegar, and sesame oil in a large bowl.
- Add the quinoa and snow peas, scallions, and bell pepper; toss to combine.
- Remove the scallops from the marinade and pat dry.
- Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact.
- Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total.
- Gently stir the scallops into the quinoa salad.
- Serve garnished with cilantro, if desired.
- Notes: Be sure to buy "dry" scallops that have not been treated with sodium tripolyphosphate, (STP).
- STP-treated scallops ("wet" scallops) have been subjected to a chemical bath and are mushy, less flavorful, and won't brown properly.
- Find Quinoa, a delicately flavored, protein-rich grain, in natural-foods stores or in the natural-foods sections of many supermarkets.
- Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.
