Pan-Seared Scallops with Bacony Quinoa
Pan-Seared Scallops with Bacony Quinoa might be just the main course you are searching for. Watching
Scallops On Artichoke Bottoms In Tahini Sauce
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 8 Points
Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 pound of frozen artichoke bottoms (or can)
- 3 ounces of fresh lemon juice (one large lemon)
- olive oil as needed
- 1 large onion, sliced
- chopped parsley as a garnish
- black pepper and salt to taste
- 1/2 pound sea scallops
- 4 ounces of tahini
- 4 ounces of water
Instructions
Boil or steam artichoke bottoms and set aside
Heat olive oil and brown the onion slices
Collect the onions and place into artichoke bottoms
Sprinkle spices on scallops and sear in skillet on both sides and set aside
Add tahini and lemon juice and add some water to smooth the sauce
Place the sauce in the artichoke bottoms and bake 15 minutes
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