A delicious late summer or early fall dish with fresh sea scallops and creamy butternut sauce. The perfect weeknight meal or a special meal to serve guests at dinner party.
- 1 bottle of LIVWELL Tuscan Butternut and Sage Sauce
- 1 lb Sea Scallops
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 cup Red and White Quinoa, Millet & Buckwheat
- 1 Fuji apple, chopped
- 1 tbsp Italian parsley, chopped
- 1 tbsp 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.