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Healthy Recipes using Sea Scallops U10 Seared

Seared Sea Scallops with Lemon Garlic Quinoa

This dish features perfectly seared U10 sea scallops served over a bed of lemon garlic quinoa, creating a light yet satisfying meal.

Ingredients
  • 12 U10 sea scallops
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • Salt and pepper to taste
  • Fresh parsley for garnish
Instructions
  1. Rinse quinoa under cold water, then cook in vegetable broth according to package instructions.
  2. In a skillet, heat olive oil over medium-high heat, add garlic, and sauté for 1 minute.
  3. Season scallops with salt and pepper, then sear in the skillet for 2-3 minutes on each side until golden brown.
  4. Combine cooked quinoa with lemon juice, zest, and chopped parsley, then serve scallops on top.

Spicy Scallop Tacos with Avocado Salsa

These spicy scallop tacos are topped with a fresh avocado salsa, offering a healthy twist on a classic favorite.

Ingredients
  • 12 U10 sea scallops
  • 4 corn tortillas
  • 1 avocado, diced
  • 1 tomato, diced
  • 1/4 red onion, finely chopped
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • Salt to taste
  • Cilantro for garnish
Instructions
  1. Season scallops with chili powder and salt, then sear in a hot skillet for 2-3 minutes per side.
  2. In a bowl, combine avocado, tomato, onion, lime juice, and salt to make the salsa.
  3. Warm corn tortillas in a dry skillet, then fill with scallops and top with avocado salsa and cilantro.

Coconut Curry Scallops with Cauliflower Rice

Indulge in this creamy coconut curry scallops dish served over fluffy cauliflower rice for a low-carb delight.

Ingredients
  • 12 U10 sea scallops
  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 1 head cauliflower, riced
  • 1 tablespoon coconut oil
  • 1 tablespoon fish sauce
  • Fresh basil for garnish
  • Salt to taste
Instructions
  1. In a saucepan, heat coconut oil and sauté red curry paste for 1 minute, then add coconut milk and fish sauce.
  2. Simmer the sauce for 5 minutes, then add scallops and cook until opaque.
  3. In a separate pan, sauté riced cauliflower until tender, then serve scallops over cauliflower rice and garnish with fresh basil.

Herb-Crusted Scallops with Asparagus

These herb-crusted scallops are baked to perfection and served alongside tender asparagus for a nutritious meal.

Ingredients
  • 12 U10 sea scallops
  • 1 cup breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons olive oil
  • 1 bunch asparagus, trimmed
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a bowl, mix breadcrumbs, parsley, dill, olive oil, salt, and pepper, then coat scallops with the mixture.
  3. Arrange scallops and asparagus on a baking sheet, drizzle with olive oil, and bake for 10-12 minutes until scallops are cooked through.

Scallop and Spinach Salad with Citrus Vinaigrette

This refreshing salad features seared scallops on a bed of spinach, drizzled with a zesty citrus vinaigrette.

Ingredients
  • 12 U10 sea scallops
  • 4 cups fresh spinach
  • 1 orange, juiced
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup walnuts, toasted
Instructions
  1. In a small bowl, whisk together orange juice, honey, olive oil, salt, and pepper to make the vinaigrette.
  2. Sear scallops in a hot skillet for 2-3 minutes on each side until golden.
  3. Toss spinach with vinaigrette, plate it, and top with scallops and toasted walnuts.

Scallops with Tomato Basil Relish

Enjoy seared scallops topped with a fresh tomato basil relish, perfect for a light and flavorful meal.

Ingredients
  • 12 U10 sea scallops
  • 2 cups cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a bowl, combine cherry tomatoes, basil, balsamic vinegar, olive oil, salt, and pepper to make the relish.
  2. Sear scallops in a hot skillet for 2-3 minutes on each side until golden brown.
  3. Serve scallops topped with tomato basil relish.

Scallop and Zucchini Noodles with Pesto

This low-carb dish features seared scallops served over zucchini noodles tossed in a fresh basil pesto.

Ingredients
  • 12 U10 sea scallops
  • 2 zucchinis, spiralized
  • 1/2 cup basil pesto
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Parmesan cheese for garnish
Instructions
  1. Sear scallops in olive oil for 2-3 minutes on each side until golden.
  2. In the same skillet, add zucchini noodles and sauté for 2-3 minutes until tender.
  3. Toss zucchini noodles with pesto, plate them, and top with scallops and Parmesan cheese.

Scallops with Sweet Potato Mash

Savor the combination of seared scallops served with creamy sweet potato mash for a wholesome dish.

Ingredients
  • 12 U10 sea scallops
  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Chives for garnish
Instructions
  1. Boil sweet potatoes until tender, then mash with butter, salt, and pepper.
  2. Sear scallops in a hot skillet for 2-3 minutes on each side until golden.
  3. Serve scallops over sweet potato mash and garnish with chopped chives.

Miso Glazed Scallops with Bok Choy

This Asian-inspired dish features miso-glazed scallops served with sautéed bok choy for a healthy twist.

Ingredients
  • 12 U10 sea scallops
  • 2 tablespoons miso paste
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2 bok choy, halved
  • 1 tablespoon sesame oil
  • Sesame seeds for garnish
Instructions
  1. Mix miso paste, honey, and soy sauce to create the glaze, then brush over scallops.
  2. Sear scallops in a hot skillet for 2-3 minutes on each side until golden.
  3. In the same skillet, add bok choy and sesame oil, sauté until tender, then serve with scallops and sprinkle with sesame seeds.