Um, yes… I have no valid excuses for not updating besides being lazy. I mean, a girl needs a vacation every now and then, right? (so what if it was a really long vacation, I needed it)
So, I made this dish for my boyfriend and I one weeknight for dinner and now I cannot stop thinking about it. My boyfriend raved about this dish and he doesn’t raved about much (besides soup dumplings). So for me, that was a huge indicator that I made something special.
This is a take on a very traditional italian dish. I basically substituted risotto rice with quinoa. Replacing the arborio rice with quinoa was genius idea because quinoa has so many more health benefits and protein.
**I used the same large wide saucepan for each step. I don’t like (I mean I LOATHE) washing dishes. I just wiped it with a wet paper towel when I started in the risotto step.
- 3 tbsp of olive oil, divided
- 2 tbsp of butter, divided
- 4 garlic gloves, minced
- 1 cup of mushrooms, sliced (use whichever you like, I used baby bellas bc that’s all my local supermarket carried)
- salt & pepper
- 1/2 yellow onion, diced
- 1 cup uncooked quinoa
- 1/2 cup dry white wine
- 4-cups of fat-free chicken broth or vegetable broth
- 1/2 lb of sea scallops
- 1/4 cup of parmesan cheese, grated
- handful of parsley leaves, roughly chopped
In a pot, bring the broth to a gently simmer while cooking the risotto. This will maintain the cooking temperature of the risotto as you make it and also speed up the process.
Heat 1 tbsp olive oil and butter in a large wide saucepan on medium heat. Add 2 tbsp of garlic and then mushrooms; sprinkle with salt and pepper. Saute until soften and brown, about 5 minutes. Set aside in a bowl.
Using the same pan on high heat, add 1 tbsp olive oil and remainder of butter. (Remember to have on HIGH heat to ensure a great sear on the scallops). Sprinkle salt and pepper to the sea scallops, add to the pan and pan sear, 2 minutes each side. Set aside.
In a saucepan, add remaining olive oil on medium heat. Add onions and garlic; stir for a few minutes until translucent (be careful not to burn the garlic). Add quinoa for 1-2 minutes, until fragrant and toasted. Pour wine and stir until liquid has been absorbed.
Pour the heated broth to the quinoa, one small ladle at a time. Stir constantly until the liquid has been absorbed, then ladle in more broth. Continue adding broth and and stirring until quinoa is cooked (no longer crunchy), about 25-30 minutes. Sprinkle in salt and pepper to taste, parmesan cheese and and mushrooms, gently stir. Top with succulent scallops and garnish with chopped parsley!