Pan Seared Scallops with Quinoa

Name: Pan Seared Scallops with Quinoa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 large sea scallops; 1 cup quinoa; 2 cups vegetable broth; 2 tablespoons olive oil; Salt and pepper to taste; 1 lemon, zested and juiced; Fresh parsley for garnish

Highlighted under: Nutritious Food Recipes

I love making Pan Seared Scallops with Quinoa because it's not only a delicious dish but also a nutritious one. The crispy, golden-brown scallops are perfectly complemented by fluffy, protein-rich quinoa. I find that the quick sear on the scallops locks in the flavors beautifully, allowing them to be both tender and caramelized. This recipe is perfect for a cozy dinner at home or impressing guests at a dinner party. Joining these elegant scallops with a healthy grain creates a meal that feels luxurious but is still easy to prepare.

Created by

Emily

Last updated on 2026-01-23T21:06:27.459Z

When I first tried cooking scallops, I was amazed at how easy it was to create a gourmet experience at home. I quickly learned that the secret to perfect scallops is to ensure they're dry before hitting the hot pan. This detail makes all the difference between a delicate texture and a soggy finish. I love how their natural sweetness shines when seared just right!

Pairing these scallops with quinoa gives the dish a balanced feel. Not only is quinoa a fantastic source of plant-based protein, but it also brings a lovely nutty flavor that harmonizes well with the scallops. I often add a squeeze of lemon right before serving to brighten everything up!

You Will Love This Recipe Because:
The contrast of crispy scallops with fluffy quinoa adds delightful texture.
Quick cooking makes it a perfect weeknight meal without sacrificing elegance.
Lemon and herbs elevate the freshness of the dish.

Perfecting the Scallops

Achieving that golden-brown crust on the scallops is essential for flavor. Start by ensuring the scallops are very dry—moisture is the enemy of a good sear. If needed, use a paper towel to pat them dry thoroughly before seasoning. The skillet should be preheated until the oil shimmers but isn't smoking; this indicates it's hot enough to create a nice sear. If you hear a sizzle when you place the scallops in the pan, you’re on the right track.

When searing scallops, don’t move them around in the pan. Allow them to sear undisturbed for 2-3 minutes on one side before flipping. The scallop will naturally release from the pan when it’s ready to be turned, resulting in a beautifully caramelized crust. If the scallops stick, your pan may not be hot enough or is too crowded.

The Glorious Quinoa

Quinoa not only serves as a nutritious base for your scallops but also absorbs the flavors from the dish beautifully. Cooking quinoa in vegetable broth instead of water enhances its flavor profile significantly, making it more savory and delightful. Additionally, you can experiment with broth types—chicken or seafood broth can add another layer of taste, complementing the scallops well.

For a variation, consider adding vegetables to your quinoa as it cooks. Diced bell peppers, peas, or spinach can be mixed in during the last five minutes of cooking to boost the nutritional value and add color. Fluffing with a fork after resting allows air in, making the quinoa light and fluffy to contrast with the scallops’ texture.

Ingredients

Main Ingredients

8 large sea scallops
1 cup quinoa
2 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
1 lemon, zested and juiced
Fresh parsley for garnish

Instructions

Prepare the Quinoa

Rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth, bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it stand for 5 minutes before fluffing with a fork.

Sear the Scallops

Pat the scallops dry and season both sides with salt and pepper. In a skillet, heat olive oil over medium-high heat until shimmering. Add the scallops, being careful not to overcrowd the pan. Sear for 2-3 minutes on each side until golden brown and opaque in the center. Remove from heat.

Combine and Serve

Toss the cooked quinoa with lemon zest and juice. Plate the quinoa and top with the seared scallops. Garnish with fresh parsley and an additional squeeze of lemon if desired.

Pro Tips

Make sure scallops are very dry before cooking to achieve a perfect sear. Use a hot pan and avoid overcrowding to retain high heat.

Variations and Serving Suggestions

Feel free to customize the dish with different herbs or spices. Dill or cilantro can elevate the flavor profile if you’re looking for something fresh. A touch of smoked paprika sprinkled over the scallops before searing can add a lovely depth and subtle heat. This dish also pairs beautifully with a side of steamed asparagus or a simple mixed green salad to maintain a light and refreshing experience.

For a more filling option, add a side of sautéed vegetables or a creamy sauce made with yogurt and herbs for dipping. This not only enhances the dish but also adds a gourmet feel to your presentation, which can impress guests at a dinner party.

Storage Tips

If you have leftovers, store the seared scallops and quinoa separately. Scallops should be kept in an airtight container in the refrigerator and eaten within 1-2 days for optimal freshness. Reheating them can be done quickly in a skillet over low heat to prevent them from becoming rubbery; just warm until heated through, about 2-3 minutes.

You can cook extra quinoa ahead of time and store it in the fridge for up to four days. It makes a great base for salads or as a side dish throughout the week. Just make sure to fluff it with a fork before serving for a light and airy texture.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What can I serve with scallops and quinoa?

Steamed vegetables or a fresh salad pair well with this dish.

→ Can I make this dish in advance?

It’s best to serve scallops fresh, but you can prepare the quinoa ahead of time.

→ What other grains can I use instead of quinoa?

You can substitute farro, couscous, or rice if preferred.