yumyumyummers

scallops & roasted eggplant quinoa w/ organic swiss chard

In brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 02.13.11 at 4:10 pm

scallops are pretty fantastic, eh? they remind me of a recent trip to the maritimes in eastcoast canada, where giant scallops from the bay of fundy were everywhere. it’s a nice treat once in a while to add scallops to a dish. while the bay of fundy variety are top-notch, these scallops from the local farmers’ market are pretty great, too. :) here’s an easy weeknight meal w/ scallops and some of my other clean eating faves… roasted eggplant, quinoa & organic swiss chard.

roasted eggplant:
– preheat oven to 375F
– line baking pan w/ cooking parchment paper
– 1 eggplant (sliced into rounds), lightly brushed w/ extra-virgin olive oil (evoo) & ground black peppercorns
– place evenly on top of parchment paper in baking pan
– season w/ ground nutmeg
– roast eggplant for 15-18min at 375F and set aside.

while the eggplant is roasting, you can start on the scallops, quinoa & swiss chard…

sauteed scallops:
– brown 1/8 red onion (rough chop) w/ evoo in saucepan at medium heat for 1-2min
– drain 3 cups scallops in colander w/ cold water to thaw (these ones were frozen from the fresh fish vendor at the local farmers’ market)
– add scallops to red onions in saucepan
– season w/ ground black peppercorns and drizzle w/ balsamic vinaigrette
– sauté scallops for 4-5min. remove from pan & set aside (covered).

quinoa:
– bring to a boil: 1 cup (250mL) quinoa & 2 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff w/ a fork.

sauteed swiss chard
– in the same saucepan that you used for the scallops, add a little bit of evoo.
– add 1/8 red onion (rough chop) & brown for 1-2min
– wash & drain 1 bunch of organic swiss chard in colander w/ cold water
– remove stems from chard
– add chard to pan, season w/ ground nutmeg
– sauté for 2-3min until leaves are wilted and a darker shade of green

food styling:
– dish up swiss chard onto large plate. add quinoa & eggplant, and pile on the scallops!
– drizzle w/ balsamic vinaigrette & enjoy!


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