Scallops with Quinoa in Garlic, Lemon, and Butter Sauce | James Beard Foundation
From an ancient Aztec grain comes this very contemporary entrée.
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Cooking tools:
- Saute pan
- Stockpot
- Colander
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Stove
- Mixing bowl
- Saucepan
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
- pepper
- 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
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