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!!