Blackened Scallops Recipe

Prepare the Quinoa and Kale Salad

Rinse the quinoa under cold water. In a saucepan, combine quinoa with 2 cups of vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy. In another pot, bring 2 cups of vegetable broth to a boil, add the kale, and cook for about 5 minutes until tender. Drain and set aside.

Cook the Polenta

In a saucepan, bring the remaining 2 cups of vegetable broth to a boil. Gradually stir in the polenta, reduce heat to low, and cook for about 15 minutes, stirring frequently until thickened. Stir in salt and pepper to taste. Keep warm.

Blacken the Scallops

Pat the scallops dry with paper towels and season both sides with blackening seasoning. Heat olive oil in a grill pan over medium-high heat. Add scallops and cook for 2-3 minutes on each side until blackened and cooked through.

Prepare Lemon Butter Sauce

In a small saucepan, melt the unsalted butter over low heat. Stir in lemon juice and a pinch of salt. Remove from heat once combined.

Assemble the Dish

On a plate, spread a generous portion of polenta, top with the quinoa and kale salad, and place the blackened scallops on top. Drizzle the lemon butter sauce over the scallops and serve immediately.