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1
Add scallops, 2 teaspoons soy sauce in a medium bowl and toss to well combine.
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2
Set aside.
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3
Put a large, high-sided skillet with a tight-fitting lid over medium heat.
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4
Stir in 1 tablespoon canola oil and quinoa.
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5
Cook, stirring frequently, until the quinoa begins to brown, about 7 minutes.
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6
Stir in garlic and cook, stirring, until fragrant, 1 to 2 minutes more.
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7
Stir in water and salt and bring to a boil.
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8
Stir once, cover and cook over medium heat until the water is absorbed, 14 to 16 minutes.
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9
(Do not stir.)
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10
Remove from the heat and allow to stand, covered, for about 10 minutes.
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11
Stir in snow peas, cover and let stand for 6 minutes more.
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12
Meanwhile, mix together 2 1/2 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl.
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13
Stir in the quinoa and snow peas, scallions and bell pepper, mix well.
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14
Remove the scallops from the marinade and pat dry.
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15
Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact.
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16
Put the remaining 2 1/2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, 2 to 3 minutes total.
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17
Gently stir the scallops into the quinoa salad.
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18
Sprinkle cilantro over the salad.
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19
Serve warm or chilled.
