Scallops With Spicy Quinoa, Kale, And Pistachios Re

Name: Scallops With Spicy Quinoa, Kale, And Pistachios Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 1 medium shallot, thinly sliced; 1/2 tablespoon ground cumin; Kosher salt and freshly ground black pepper; 3/4 tablespoon harissa; 1 cup pre-washed or rinsed quinoa; 1 cups homemade chicken stock or store-bought, low-sodium chicken broth; 2 cups packed lacinato kale (see note), stalks removed and leaves cut into 1-inch strips; 2 tablespoons fresh juice from 1 lemon; 12 large sea scallops (about 1 to 1 1/2 pounds; see note); 1/2 cup toasted and shelled pistachios; 1/2 cup cilantro leaves and tender stems, roughly chopped

Servings: persons

2 tablespoons extra-virgin olive oil, divided
1 medium shallot, thinly sliced
1/2 tablespoon ground cumin
Kosher salt and freshly ground black pepper
3/4 tablespoon harissa
1 cup pre-washed or rinsed quinoa
1 cups homemade chicken stock or store-bought, low-sodium chicken broth
2 cups packed lacinato kale (see note), stalks removed and leaves cut into 1-inch strips
2 tablespoons fresh juice from 1 lemon
12 large sea scallops (about 1 to 1 1/2 pounds; see note)
1/2 cup toasted and shelled pistachios
1/2 cup cilantro leaves and tender stems, roughly chopped

1
Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add shallot and cumin, season with salt and pepper, and cook, stirring, until softened, about 1 minute. Stir in harissa, then add quinoa and cook for 1 minute.
2
Add broth, season with salt, and bring to a boil. Boil for 9 minutes. Lower heat to medium, stir in kale, and cook until softened, about 2 minutes. Add lemon juice and transfer to a serving bowl.
3
Wipe out the same skillet. Pat scallops dry with paper towels. Add remaining 1 tablespoon oil to the skillet and heat over medium-high heat until lightly smoking. Season scallops with salt and pepper and add to skillet. Cook until browned on bottom, about 3 minutes. Flip scallops and cook until just cooked on bottom side, about 1 minutes longer. Arrange scallops on top of quinoa, garnish with pistachios and cilantro, and serve immediately.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, divided, 1 medium shallot, thinly sliced, 1/2 tablespoon ground cumin, Kosher salt and freshly ground black pepper, and more.

Yes, Scallops With Spicy Quinoa, Kale, And Pistachios Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops With Spicy Quinoa, Kale, And Pistachios Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions