Here we season quick-cooking scallops with inspiration from Caribbean pepper pot recipes. To get a nice sear on the scallops without any sticking, be sure to thoroughly pat your scallops dry and preheat the skillet until it’s nice and hot.
The spicy scallops are cooled by the sweet, minty watermelon salsa. Ask for “dry” sea scallops at the fish counter. Other scallops have been treated with a sodium solution that prevents them from browning nicely and can make the texture of the meat less pleasant.
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon kosher salt, divided
1 1/4 pounds large sea scallops
2 tablespoons olive oil, divided
2 cups diced watermelon
2 tablespoons minced red onion
1/4 cup chopped mint, divided
2 tablespoons fresh lime juice, divided
2 cups cooked quinoa
2 tablespoons pine nuts
1/4 cup sliced scallions
Added sugars 0g
Calcium 4% DV
Potassium 17% DV
How to Make It
Combine mustard, coriander, onion powder, garlic powder, cayenne pepper, black pepper, and 1/8 teaspoon salt in a bowl. Pat scallops dry with a paper towel; sprinkle with spice mixture.
Heat a large cast-iron skillet over medium-high. Add 2 teaspoons olive oil to skillet; swirl to coat. Add scallops; cook to desired degree of doneness, 1 to 2 minutes per side.
Toss together watermelon, onion, 2 tablespoons mint, 1 tablespoon lime juice, 2 teaspoons olive oil, and remaining 1/8 teaspoon salt in a bowl. Combine quinoa, pine nuts, scallions, remaining 2 teaspoons olive oil, remaining 2 tablespoons mint, and remaining 1 tablespoon lime juice. Serve scallops over quinoa mixture; top with salsa.
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