Seared Scallops with Wilted Spinach and Quinoa

Paul Stecklein and KGH


4 Large Scallops

2 TeaSP olive oil

1 small garlic clove minced

1/2 cup cooked quinoa

1 1/2 cup cleaned baby spinach

1/4 cup seedless grapes cut in half

1/4 cup grape tomatoes cut in half

1 TBSP thinly sliced leek

1 TeaSP fresh thyme

pepper to taste

squeeze of lemon juice


Over medium heat cook scallops in ½ the olive oil turning scallops once they begin to caramelize. Set a side.

In a large pan sauté over a medium heat garlic, thyme and leek for 30 seconds in the rest of the olive oil. Add grapes, quinoa and tomatoes continue to sauté for 1-3 minutes. Add spinach black pepper to taste and quickly toss with tongs. As spinach begins to wilt remove from heat.