Pan-seared U-10 Scallops coated in quinoa pearls and served with chimichurri sauce, wilted arugula and pickled red onions.


Yield: 2 Servings




  • 4 Each                                  U-10 Scallops
  • 2 Tbsp.                                 Tri-Color Quinoa Blend
  • To Taste                               Salt
  • To Taste                               Black Pepper
  • 1 Tbsp.                                 Vegetable Oil
  • 1 Tbsp.                                 Butter
  • 1 Cup                                    Arugula


  • ¼ Cup                                    Parsley, Chopped
  • ¼ Cup                                    Cilantro, Chopped
  • ¼ Cup                                    Vegetable Oil
  • 2 Tbsp.                                  Lime Juice
  • 1 Tbsp.                                  Garlic, Minced
  • To Taste                                Salt
  • To Taste                                Black Pepper

Pickled Red Onions

  • 1 Cup                                    Red Wine Vinegar
  • ¼ Cup                                    Sugar, Granulated
  • ¼ Cup                                    Red Onion, Julienned
  • As Needed                          Ice


  1. In a small saucepot, bring the red wine vinegar and sugar to a boil.
  2. In a blender, combine the parsley, cilantro, vegetable oil, lime juice, garlic, salt and black pepper to make the chimichurri. Blend until smooth.
  3. Once the vinegar mixture is boiling, remove from the heat and pour over the red onion in a small bowl.
  4. Add the ice to the vinegar to prevent the red onion from overcooking.
  5. Coat both sides of the U-10 Scallops in the quinoa blend and season with salt and black pepper.
  6. In a small saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side.
  7. Add in the butter and baste over the U-10 Scallops for 15-20 seconds.
  8. Remove U-10 Scallops from saucepan and reserve.
  9. Add the arugula into the saucepan and sauté for 1 minute or until wilted.
  10. Plate the chimichurri, U-10 Scallops and serve with pickled red onions and wilted arugula.