Chimichurri quinoa crusted scallops | Marine Stewardship Council

Ingredients

• 4 Each U-10 Scallops
• 2 Tbsp. Tri-Color Quinoa
• To Taste Salt & Black Pepper
• 1 Tbsp. Vegetable Oil
• 1 Tbsp. Butter
• 1 Cup Arugula
• 1/4 Cup Parsley, Chopped
• 1/4 Cup Cilantro, Chopped
• 1/4 Cup Vegetable Oil
• 2 Tbsp. Lime Juice
• 1 Tbsp. Garlic, Minced
• 1 Cup Red Wine Vinegar
• 1/4 Cup Sugar, Granulated
• 1/4 Cup Red Onion, Julien
• 1/4 Cup Red Onion, Julienned