
Recipes
Quinoa with Nantucket Cape Scallops and More!

- Servings: 4
- Provided by: Chef Patrick McLaughlin
- 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
Ingredients Print Recipe
Directions
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