<- Back To Recipes
Pan-Seared Scallops with Lemon-Herb Quinoa and Roasted Vegetables

2023-02-20 - Written by: Emma Taylor

Seafood Quinoa Vegetarian sides

Pan-Seared Scallops with Lemon-Herb Quinoa and Roasted Vegetables

A quick and flavorful dinner recipe featuring succulent pan-seared scallops, a bright lemon-herb quinoa, and a variety of roasted vegetables.

Pan-Seared Scallops with Lemon-Herb Quinoa and Roasted Vegetables

Servings: 4-6 people

Ingredients:

  • For the scallops:
    • 12 large scallops
    • Salt and pepper, to taste
    • 2 tbsp olive oil
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1/4 cup white wine (optional)
  • For the lemon-herb quinoa:
    • 1 cup quinoa, rinsed and drained
    • 2 cups water or vegetable broth
    • Salt and pepper, to taste
    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • 1 tsp dried parsley
    • 1 tsp lemon zest
    • Juice of 1 lemon (about 2 tbsp)
  • For the roasted vegetables:
    • Assorted vegetables (such as Brussels sprouts, carrots, bell peppers, and red onions) cut into bite-sized pieces
    • Salt and pepper, to taste
    • 2 tbsp olive oil

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the roasted vegetables: In a large bowl, toss the cut vegetables with olive oil, salt, and pepper until they are evenly coated.
  3. Spread the vegetables out in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes or until tender when pierced with a fork.
  4. Cook the quinoa: In a medium saucepan, bring the quinoa and water or broth to a boil over high heat. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until all the liquid has been absorbed and the quinoa is tender.
  5. In a small bowl, whisk together the olive oil, garlic, parsley, lemon zest, salt, and pepper. Fluff the cooked quinoa with a fork and stir in this mixture along with the lemon juice. Set aside.
  6. Pan-sear the scallops: Pat the scallops dry with paper towels on both sides. Season them with salt, pepper, garlic powder, and paprika. Heat the olive oil in a large skillet over medium-high heat. Add two to three scallops (depending on their size) to the pan and sear for about 2-3 minutes per side or until golden brown.
  7. Transfer the cooked scallops to a plate and set aside. If using white wine, add it to the skillet and cook for about 1 minute over medium heat, scraping up any browned bits from the bottom of the pan.
  8. To serve, divide the lemon-herb quinoa among four to six plates, followed by two or three scallops per serving. Arrange the roasted vegetables on top of the quinoa.

Enjoy your delicious Pan-Seared Scallops with Lemon-Herb Quinoa and Roasted Vegetables!