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.