Quinoa coated scallop with a raisin and caper dressing topped with grilled halloumi
By: Claire preen
Published: Sunday, June 18, 2017 - 5:08pm

Ingredients




4 large scallops, sliced in half (so the scallop is still a circle but just thinner!)
2 cups of blended cooked quinoa (it’s easier to blend it before you cook it)
1 egg beaten
2 tbsp AP flour (for dusting)
8oz halloumi (you won’t use all of the halloumi but you’ll need that much to cut out your circles!)
Salt & pepper to taste
Olive oil for frying
Dressing
1 cup water
1/2 cup raisins
1/2 cup capers
2 tbsp olive oil
2 tbsp white wine vinegar

Preparation

1 1. Make sure scallops are dry. Sprinkle a little salt and pepper on each side 2 2. Coat the scallops in quinoa. First dip in the flour and shake excess off, dip in egg, shake excess off and then roll in the quinoa to coat. 3 3.For the dressing, add the water, capers and raisins to a pan and bring to a boil. Then simmer on low for 5 minutes. 4 4. When the dressing has cooled, add the olive oil and the vinegar to the capers. Blend for a couple of minutes. 5 5. Cut the halloumi into circles, (similar size as the scallops) and about 1/4 inch thick 6 When ready to serve 7 5 Heat some olive oil in a pan and add scallops (don’t overcrowd the pan) cook each side until the quinoa is golden brown 8 6. Cook the halloumi in the same pan until brown on each side 9 Serve the scallop with a teaspoon of the dressing on it and then top that with the halloumi. 10 Serve with a small wedge of lemon. 11 Ta Da!!!!

About

Based on a Gordon Ramsey recipe, but using qu9inoa instead of panko, this is a delicious appetizer that is healthy, awe inspiring (!) and easy to make.