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Fall Harvest Scallop Bowl

Serves: 4

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

 


Ingredients

  • 12 scallops rinsed and dried on a paper towel
  • 1 cup quinoa 
  • 3 cups butternut squash, diced
  • 1 can (14oz) garbanzo beans
  • 2 cups shiitake mushrooms, sliced
  • 1 large shallot, cut in half and then into half moons
  • 6 tablespoons olive oil, divided
  • 1 teaspoon dried sage, divided
  • 1 teaspoon dried thyme, divided
  • 4 brussel sprouts, shredded
  • 1 tablespoon chopped parsley
  • 2 tablespoons apple cider vinegar 
  • ¼ teaspoon salt 
  • ¼ teaspoon pepper
  • 3 tablespoons butter
  • Pinch of flour
  • 1 tablespoon dijon mustard
  • ½ cup white wine or chicken stock
  • ½ cup heavy cream
  • Pinch of pumpkin seeds 


Instructions

  1. Preheat the oven 400 degrees F. 
  2. Mix the squash, garbanzo beans, ½ teaspoon each of the sage and thyme in bowl. Pour 2 tablespoons of the olive oil in the bowl and stir.  Add ½ teaspoon of the salt and pepper. Transfer to a baking sheet and roast in the oven for 25 to 30 minutes, until the squash is tender and the beans start to crisp. Set aside.
  3. Rinse the quinoa under water and transfer to a medium pot with water and salt. Bring the water to a boil and then lower heat and simmer, uncovered, until quinoa is tender (about 15 minutes).
  4. Heat 2 tablespoons of olive oil in a sauté pan. Add the shallots and cook until soft. Add the mushrooms, a pinch of salt and the remaining ½ teaspoon of sage and thyme. Cook until the mushrooms are soft and starting to brown (about 5 minutes).
  5. Set aside. Save the sautéed pan.
  6. Mix the brussel sprouts with the parsley, vinegar and remaining 2 tablespoons of olive oil in a bowl.  Set aside.
  7. Melt 3 tablespoons of butter in the sautéed pan. Sprinkle the scallops with a pinch of flour, salt and pepper. Add the scallops to the pan in a single layer and cook 2 minutes per side. Transfer to a plate.
  8. In the same pan, add the dijon mustard and cook until fragrant (less then a minute). Lower the heat and slowly add the wine or stock whisking to incorporate. Let it bubble for a minute and add the heavy cream. Let it bubble for a minute or until it starts to thicken. Transfer to a bowl.
  9. To serve: Divide the quinoa in each bowl and layer the ingredients. Top the bowl with a sprinkle of pumpkin seeds.