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Pan-Seared Scallops with Bacony Quinoa

 
One serving costs about $2.86 One serving costs about $2.86

$2.86 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:48%

Spoonacular Score: 48%

 

This recipe makes 4 servings with 233 calories, 8g of protein, and 15g of fat each. For $1.59 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have garlic cloves, kosher salt, center-cut bacon, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. Similar recipes include Creamy Carrot Cake Quinoa Risotto with Seared Scallops, Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad, and Pan-Seared Eggplant with Buttermilk Dressing.

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Jean Leon 3055 Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Jean Leon 3055 Chardonnay

A brilliant pale yellow in appearance with a markedly aromatic nose of ripe tropical fruits such as pineapple. The palate is fresh thanks to its vigorous acidity and it has a long, persistent finish.

» Get this wine on Wine.com

Ingredients

Servings:
0.25 tsps
0.25 tsps black pepper
black pepper
0.5 cups
0.5 cups cauliflower
cauliflower
1 cup
1 cup cooked quinoa
cooked quinoa
0.25 cups
0.25 cups fresh parsley
fresh parsley
2
2  garlic cloves
garlic cloves
0.25 tsps
0.25 tsps kosher salt
kosher salt
some
some lemon juice
lemon juice
1 cup
1 cup onion
onion
1 lb
1 lb sea scallops
sea scallops
0.25 tsps
0.25 tsps smoked paprika
smoked paprika
4 slices
4 slices thick-cut bacon
thick-cut bacon
0.25 tsps black pepper
0.25 tsps
black pepper
0.5 cups cauliflower
0.5 cups
cauliflower
1 cup cooked quinoa
1 cup
cooked quinoa
0.25 cups fresh parsley
0.25 cups
fresh parsley
2  garlic cloves
2
garlic cloves
0.25 tsps kosher salt
0.25 tsps
kosher salt
some lemon juice
some
lemon juice
1 cup onion
1 cup
onion
1 lb sea scallops
1 lb
sea scallops
0.25 tsps smoked paprika
0.25 tsps
smoked paprika
4 slices thick-cut bacon
4 slices
thick-cut bacon

Equipment

bowl
bowl
frying pan
frying pan
bowl
bowl
frying pan
frying pan


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.86
Ingredient
¼ teaspoons black pepper
½ cups cauliflower
1 cup cooked quinoa
¼ cups fresh parsley
2 garlic cloves
some lemon juice
1 cup onion
1 pound sea scallops
¼ teaspoons smoked paprika
4 slices thick-cut bacon
Price
$0.01
$0.26
$0.53
$0.59
$0.13
$0.41
$0.35
$7.05
$0.06
$2.06
$11.45

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you've never made quinoa before, be sure to rinse it well before you prepare it. The easiest way is to put it in a fine-mesh strainer and run water over it from the sink. Skipping this step could result in bitter, even soapy tasting quinoa because quinoa's natural coating tastes pretty bad. Quinoa sold in supermarkets is often pre-rinsed, but its better to be safe than sorry, right?

  • Fresh cauliflower should be white without any discoloration. If its leaves are attached, they should be green and not wilty. Store cauliflower in the crisper in your fridge and use within 5-7 days.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
310 Calories
21g Protein
15g Total Fat
20g Carbs
12% Health Score
Limit These
Calories
310
16%

Fat
15g
24%

  Saturated Fat
5g
32%

Carbohydrates
20g
7%

  Sugar
2g
3%

Cholesterol
50mg
17%

Sodium
839mg
37%

Get Enough Of These
Protein
21g
42%

Vitamin K
63µg
61%

Phosphorus
524mg
52%

Selenium
23µg
34%

Vitamin B12
1µg
30%

Vitamin C
20mg
25%

Manganese
0.44mg
22%

Magnesium
68mg
17%

Vitamin B6
0.34mg
17%

Folate
61µg
15%

Potassium
525mg
15%

Zinc
2mg
14%

Vitamin B3
2mg
13%

Vitamin B1
0.19mg
13%

Fiber
2g
10%

Iron
1mg
10%

Copper
0.17mg
8%

Vitamin A
399IU
8%

Vitamin B2
0.12mg
7%

Vitamin B5
0.62mg
6%

Calcium
38mg
4%

Vitamin E
0.55mg
4%

covered percent of daily need

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