
Pan-Seared Scallops with Bacony Quinoa
Pan-Seared Scallops with Bacony Quinoa might be just the main course you are searching for. Watching
Combine cranberries, arugula and vegetable broth in a sauce pan and bring them to boil.
Remove the sauce pan from the flame and let stock cool for a while.
In the meantime, heat oil in a nonstick pan over medium flame.
Add whites of green onion, lemon grass and cook for couple of minutes.
The moment you get the aroma of lemon grass add quinoa and saut well.
When the stock cools down blend it smooth. Then strain it.
Pour the stock into the pan of quinoa and mix well.
Boil for 2 -3 minutes and add salt, chilli powder and sugar.
Mix again and after couple of more boils add coconut milk and mix.1
Turn off the flame, garnish with some greens of the green onions and serve immediately.
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Pan-Seared Scallops with Bacony Quinoa might be just the main course you are searching for. Watching
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