Quinoa with Nantucket Cape Scallops and More!

  • Servings: 4
  • Provided by:

    Ingredients Print Recipe

  • 2 cups quinoa
  • 4 (4 oz) Nantucket Cape scallops
  • 1 cup Brussels sprouts leaves
  • 1/8 cup dried cranberries
  • 1/2 cup chanterelle mushrooms
  • 1 quart apple cider
  • 2 Tbsp. grain mustard
  • 1/8 cup carrots, finely cut
  • 1 tsp. sage, chopped
  • 3 Tbsp. extra virgin olive oil
  • 1 bay leaf
  • 1 tsp. salt
  • 1 tsp. ground white pepper


1. Rinse quinoa and soak in cold water for 1/2 hour.

2. Meanwhile for the reduction:

3. In separate small pot, reduce 3 cups apple cider to 1 cup. Remove from heat and fold in grain mustard; set aside.

4. For the quinoa: Pour into colander and rinse with cold water; then place in pot with 4 cups water, 1 tsp. salt, 1 bay leaf and boil for 5 minutes or until tender but not mushy. Remove from heat and pour into a colander and drain. Lay on sheet pan, spread evenly with a plastic spatula, and then place in refrigerator to cool quickly.

5. To serve, heat remaining apple cider and add carrots and sage. Bring to a boil and simmer until the aroma of sage comes out. Fold in quinoa, � tsp. salt, and 1/16 tsp. white pepper. Remove from heat and place flat on plate in the shape of a rectangle.

6. Season scallops with � tsp. salt and 1/16 tsp. white pepper. Heat saut� pan; add 1 � Tbsp. olive oil and scallops. Saut� very quickly. Remove scallops from pan. Return pan used to saut� scallops to heat; add the rest of the extra virgin olive oil, chanterelles, and Brussels sprouts leaves. Toss until leaves are wilted; remove from heat and toss in cranberries and scallops. 7. Place scallop, chanterelle, Brussels sprouts mixture over top of quinoa with a little hanging over the sides.

8. Drizzle apple cider grain mustard reduction over all and serve.

Nutritional Analysis: Cals: 648, T.Fat: 17gm, S.Fat: 2gm, Chol:37mg, Sod: 850mg, T.Carb: 94gm, Fib: 7 gm, Pro: 32gm

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