Advertisement
Sautéed Scallops and Quinoa with Orange-Avocado Salsa
Preparation info
- Makes
2
Servings - Difficulty
Easy
Appears in
Published 2013
Quinoa mixed with olive oil and a big handful of fresh herbs makes a refreshing bed for the scallops and zippy salsa made from oranges and avocado. It has become one of my favorite accompaniments to seafood.
Ingredients
- Oranges,
2 - Large avocado,
1
Method
- Cut the oranges in half, slice them â inch (9 mm) thick and then cut into â -inch (9-mm) cubes. Place in a bowl. Gently mix in the avocado, basil, shallot and jalapeño. Season to taste with salt and pepper.
- In a large nonstick frying pan over medium-high heat, warm the oil. Sprinkle the scallops with salt and pepper, add to the pan, and sauté until almost
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe