Pan Seared Scallops with Bacony Quinoa

Pan-Seared Scallops with Bacony Quinoa

Pan-Seared Scallops with Bacony Quinoa

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   6 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1/2 cup cauliflower, chopped
  • 1 cup quinoa, cooked
  • 1/4 cup fresh parsley
  • 2 garlic cloves, sliced
  • 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
  • Freshly squeezed lemon juice
  • 1 cup chopped onion
  • 1 pound jumbo sea scallops (about 12)
  • 1/4 teaspoon smoked paprika
  • 4 center-cut bacon slices
Instructions

Cut the bacon into 1" pieces and cook until dark brown and crumbly

Move about half the bacon grease to another pan, heat, and add onion and garlic until translucent, then add cauliflower until soft enough to cut with a fork

While that cooks, chop parsley and add to cooked quinoa

Add the cooked veggies to the quinoa as well...Now add the smoked paprika to the quinoa along with a pinch of salt, and mix the whole thing up good-like.In original pan with the remainder of the bacon grease, turn the heat all the way up, and add scallops

Add the lemon juice, to the pan, and cook the scallops until they are a deep brown on both sides (I didn't turn the heat up quite enough, so these didn't quite brown as much as I would like)While these cook, crumble the bacon and mix into the quinoa

Scoop the quinoa mixture into a bowl, and toss the scallops on top and you are good to go.

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