Scallops with Quinoa in Garlic, Lemon, and Butter Sauce | James Beard Foundation

Ingredients

• 1 cup quinoa
• 3 tablespoons olive oil, divided
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice (about 1 lemon)
• 2 tablespoons white wine
• 1/2 cup (1/4 pound) unsalted butter, chilled and cut into small pieces
• Salt and pepper to taste
• 1 pound edamame, blanched and removed from pods (about 3/4 cup beans)
• 1 medium red pepper, cut into 1/4-inch dice (about 3/4 cup)
• 1 1/2 pounds scallops
• 2 tablespoons chopped fresh rosemary or chives, to garnish