Scallops with Spring Pilaf
Recipe by Katie Cavuto Boyles from Healthy Bites
16 sea scallops, patted dry
1/4 cup sliced leeks
2 tablespoons olive oil
1 pound asparagus, trimmed and cut into 1-inch pieces
1 cup shelled fresh peas
2 cups cooked quinoa
¼ cups fresh dill, chopped
Juice and zest of one lemon
Salt and pepper to taste
In a sauté pan, cook leeks in 2 tbsp oil over medium heat, stirring frequently, until just tender, about 4 minutes.
Stir in asparagus, peas, salt and pepper, then cover the skillet and cook for 4-6 minutes or until bright green and tender. Stir in the quinoa, dill and lemon juice and zest. Serve
While the vegetables are cooking, Heat 1 tbsp oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Sear half at a time until brown and just opaque in center, about 1 minute per side. Serve over pilaf.
