1lbs Sea Scallops
2 tbsp unsalted butter
2 tbsp olive oil
1 cup Red and White Quinoa, Millet & Buckwheat
1 Fuji apple, chopped
1tbsp Italian parsley, chopped
1tbsp fresh sage, chopped
1 tsp lemon juice
Salt & Pepper
Follow cooking directions on Super Grain mix package. Once finished cooking, mix in the apple, parsley, sage, lemon juice and salt & pepper to taste.
Dry scallops with paper towels. Season with salt and pepper.
In a large skillet, melt the butter and 1 tbsp olive oil. Once it begins to smoke, add the scallops and cook for about 5 minutes or until it has browned on each side. Gently flip the scallops and cook for an additional 1-2 minutes if scallops are very large.
Spoon 1/2 cup of Tuscan Butternut & Sage Sauce onto plate or into bowl. Scoop quinoa mix on top of sauce. Place 3-4 scallops on top of the quinoa and garnish with additional butternut & sage sauce and a sprig of parsley.