Seared Scallop Bowls: A Delicious and Easy Recipe for Seafood Lovers

Seared scallop bowls are a delightful culinary experience that brings the ocean’s freshest flavors right to your table. As someone who has always been captivated by the delicate taste and buttery texture of scallops, I find that these bowls not only highlight the star ingredient but also create a harmonious blend of colors and flavors. Historically, scallops have been a prized catch in coastal communities, often celebrated in various cuisines for their versatility and elegance.

People love seared scallop bowls for their incredible taste and the satisfying crunch of fresh vegetables paired with the tender, perfectly seared scallops. The convenience of this dish makes it a favorite for both weeknight dinners and special occasions. With just a few simple ingredients, you can create a restaurant-quality meal that impresses family and friends alike. Join me as we dive into the world of seared scallop bowls and discover how to make this exquisite dish at home!

Ingredients:

• 1 pound of fresh sea scallops
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 cup corn (fresh, frozen, or canned)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 teaspoon chili powder (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika

Preparing the Quinoa

1. Start by rinsing the quinoa under cold water in a fine-mesh strainer. This helps to remove any bitterness from the quinoa. I usually give it a good rinse for about 1-2 minutes.

2. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil over medium-high heat.

3. Once it reaches a boil, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes. You’ll know it’s done when the quinoa has absorbed all the liquid and the grains have become fluffy.

4. After 15 minutes, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. This step allows the quinoa to steam and become even fluffier.

5. Fluff the quinoa with a fork and set it aside. You can add a pinch of salt or a drizzle of olive oil for extra flavor if you like.

Preparing the Scallops

6. While the quinoa is cooking, it’s time to prepare the scallops. Pat the scallops dry with paper towels. This step is crucial because it helps achieve that beautiful sear.

7. Season both sides of the scallops with salt and pepper. I like to keep it simple, but you can also sprinkle a little garlic powder or smoked paprika for added flavor.

8. Heat a large skillet over medium-high heat and add the olive oil. Allow the oil to heat until it shimmers but doesn’t smoke. This usually takes about 1-2 minutes.

9. Carefully place the scallops in the skillet, making sure not to overcrowd the pan. I usually cook them in batches if necessary. Let them sear without moving them for about 2-3 minutes until they develop a golden-brown crust.

10. Flip the scallops gently using tongs and cook for an additional 2-3 minutes on the other side. They should be opaque in the center and have a nice golden crust. Remove them from the skillet and set aside on a plate.

Preparing the Veggies

11. In the same skillet, you can add the corn and red onion. Sauté them for about 3-4 minutes until the onion becomes translucent and the corn is heated through. If you’re using fresh corn, it may take a little longer to cook.

12. Add the halved cherry tomatoes to the skillet and cook for another 2 minutes until they start to soften. If you like a little kick, sprinkle in the chili powder during this step.

13. Remove the skillet from heat and stir in the lime juice and chopped cilantro. This adds a fresh and zesty flavor to the veggies.

Assembling the Bowls

14. Now it’s time to assemble your seared scallop bowls! Start by placing a generous scoop of quinoa at the bottom of each bowl.

15. Top the quinoa with the sautéed corn, cherry tomatoes, and red onion mixture. Make sure to distribute the veggies evenly among the bowls.

16. Next, add the diced avocado on top. I love the creaminess it adds to the dish.

17. Finally, place the perfectly seared scallops on top of the veggies. You can arrange them in a circle or stack them in the center for a beautiful presentation.

18. For an extra touch, drizzle a little more olive oil or a squeeze of lime juice over the top. You can also sprinkle some additional cilantro for garnish.

Serving Suggestions

19. Serve the seared scallop bowls immediately while everything is warm. These bowls are perfect for a light lunch or dinner, and they’re packed with flavor and nutrients.

20. If you have any leftovers, store the components separately

Conclusion:

In summary, these Seared Scallop Bowls are an absolute must-try for anyone looking to elevate their dining experience at home. The combination of perfectly seared scallops, vibrant vegetables, and a zesty dressing creates a dish that is not only visually stunning but also bursting with flavor. Whether you’re preparing a romantic dinner for two or a casual gathering with friends, these bowls are sure to impress.

For serving suggestions, consider pairing your scallop bowls with a side of fluffy quinoa or a light, citrusy salad to complement the richness of the scallops. You can also experiment with variations by adding different seasonal vegetables or swapping out the dressing for a creamy avocado sauce for a twist on the classic.

I encourage you to give this recipe a try and make it your own! Don’t forget to share your experience and any creative variations you come up with. I’d love to hear how your Seared Scallop Bowls turn out! Happy cooking!

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