Saturday, February 14, 2015

VALENTINE DINNER FOR MY SWEETHEART: SEA SCALLOPS ASPARAGUS AND QUINOA ENJOY DAN:

                       VALENTINE DINNER FOR MY SWEETHEART:

PAN ROASTED SEA SCALLOPS ASPARAGUS AND QUINOA by CHEF DAN:
Serves 2

INGREDIENTS:
1/2- pound sea scallops
1 cup quinoa
2 cups chicken
1/2-pound asparagus
1 tablespoon olive oil
1-tablespoon butter
Sea salt and freshly ground black pepper to taste

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)
1.   Combine quinoa with chicken stock.
2.   Bring to a boil, cover and simmer for 15 minutes.
3.   Snap the ends off the asparagus, and arrange on a prepared baking sheet.
4.   Drizzle with olive oil, season with salt and pepper to taste.
5.   Bake in pre-heated oven for 10 minutes.
6.   Meanwhile in a fry pan heat butter over heat, when sizzling.
7.   Season scallops with salt and pepper to taste.
8.   Add scallops and fry 1 minute on each side for rare.
9.    2-3 minutes for well done.
10.                Remove asparagus from oven.
11.                Fluff quinoa.
12.                Set a 1/2-cup quinoa on a plate.
13.                Add scallops on top.
14.                Add asparagus in a crisscross design.

ENJOY DAN:                                                BON-APPETITE!!


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