12 ounce(s) dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Tips)
4 teaspoon(s) reduced-sodium tamari or soy sauce, divided
4 tablespoon(s) canola oil, divided
2 teaspoon(s) canola oil
1 1/2 cup(s) quinoa, rinsed well (see Tips)
2 teaspoon(s) grated or minced garlic
3 cup(s) water
1 teaspoon(s) salt
1 cup(s) (1/2 inch thick) trimmed and diagonally sliced snow peas
1/3 cup(s) rice vinegar
1 teaspoon(s) toasted sesame oil
1 cup(s) thinly sliced scallions
1/3 cup(s) finely diced red bell peppe
1/4 cup(s) finely chopped fresh cilantro for garnish
Try substituting shrimp or thin slices of chicken for scallops.
Instructions
Toss scallops with 2 teaspoons tamari (or soy sauce) in a
medium bowl. Set aside. Place a large, high-sided skillet with a
tight-fitting lid over medium heat. Add 1 tablespoon canola oil
and quinoa. Cook, stirring constantly, until the quinoa begins to
color, 6 to 8 minutes. Add garlic and cook, stirring, until
fragrant, about 1 minute more. Add water and salt and bring to
a boil. Stir once, cover, and cook over medium heat until the
water is absorbed, about 15 minutes. (Do not stir.) Remove from
the heat and let stand, covered, for 5 minutes. Stir in snow peas,
cover, and let stand for 5 minutes more.
Meanwhile, whisk 3 tablespoons canola oil, the remaining 2
teaspoons tamari (or soy sauce), vinegar, and sesame oil in a large
bowl. Add the quinoa and snow peas, scallions, and bell pepper;
toss to combine.
Remove the scallops from the marinade and pat dry. Heat a large
skillet over medium-high until hot enough to evaporate a drop
of water upon contact. Add the remaining 2 teaspoons canola oil
and cook the scallops, turning once, until golden and just firm,
about 2 minutes total. Gently stir the scallops into the quinoa
salad. Serve garnished with cilantro, if desired.
Note- Be sure to buy dry scallops, which are scallops that have
not been treated with sodium tripolyphosphate, or STP. Scallops
that have been treated with STP (wet scallops) have been
subjected to a chemical bath and are mushy, less flavorful, and
won't brown properly.
Tip- Quinoa is a delicately flavored, protein-rich grain. Rinsing
removes any residue of saponin, quinoa's natural, bitter
protective covering. Find it in natural-foods stores and the
natural-foods sections of many supermarkets.
Originally Submitted
5/12/2009
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