Fresh & Local Pan-Seared Scallops with Bacony Quinoa
By: Jeremy Gordon
Published: Saturday, February 16, 2013 - 7:55am

Ingredients




4 center-cut bacon slices
1 pound jumbo sea scallops (about 12)
1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon smoked paprika
1/4 cup fresh parsley
1 cup quiona, cooked normally (like rice!)
1 cup chopped onion
2 garlic cloves, sliced
1/2 cup cauliflower, chopped
1 tablespoon lemon juice

Preparation

1 Cut the bacon into 1" pieces and cook until dark brown and crumbly 2 Move about half the bacon grease to another pan, heat, and add onion and garlic until translucent, then add cauliflower until soft enough to cut with a fork 3 While that cooks, chop parsley and add to cooked quinoa 4 Add the cooked veggies to the quinoa as well... 5 Now add the smoked paprika to the quinoa along with a pinch of salt, and mix the whole thing up good-like. 6 In original pan with the remainder of the bacon grease, turn the heat all the way up, and add scallops 7 Add the lemon juice, to the pan, and cook the scallops until they are a deep brown on both sides (I didn't turn the heat up quite enough, so these didn't quite brown as much as I would like) 8 While these cook, crumble the bacon and mix into the quinoa 9 Scoop the quinoa mixture into a bowl, and toss the scallops on top and you are good to go.

About

A smokey, bacon-flavored bed of quinoa with local, fresh, pan-seared scallops littered about