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Golden Seared Scallops with Quinoa and Snap Peas

Sweet scallops with a golden crust over fluffy quinoa, crisp-tender bok choy and snap peas, brightened with lemon and basil.

Fits Heart health, Celiac, Hashimoto's and 12 more diets

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Golden Seared Scallops with Quinoa and Snap Peas
30 mintotal
2servings
11ingredients

Ingredients

  • 450 g sea scallops, patted dry
  • 2 tbsp olive oil
  • ¾ cup quinoa, rinsed
  • 1.5 cup low-sodium vegetable broth, gluten-free
  • 200 g sugar snap peas, trimmed
  • 3 heads baby bok choy, halved lengthwise
  • 1 clove garlic, minced
  • 1 tsp lemon zest
  • 1 tsp fresh lemon juice
  • 2 tbsp fresh basil leaves, torn
  • ¼ tsp salt

Method

  1. Simmer the quinoa in the broth until the liquid is gone.15 min timer
  2. Heat the oil in a wide skillet over medium-high heat.
  3. Sear the scallops until golden on both sides and just opaque.6 min timer
  4. Lift the scallops out, then stir-fry the bok choy and snap peas with the garlic until crisp-tender.5 min timer
  5. Fold the lemon zest, juice, salt and basil through the vegetables.
  6. Spoon the quinoa into bowls and top with the vegetables and scallops.

Why it works

  • High cholesterol: Seared in olive oil instead of butter, with lean scallops and plenty of vegetables.
  • No pork: Scallops are the only protein here; nothing porky anywhere in the pan.
  • No spicy food: Seasoned with basil, lemon and salt — no chili or pepper of any kind.

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This recipe also fits: Celiac recipes, Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, High blood pressure recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Low-GI recipes, Sheet pan recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes.