At NC Health Plans, we are always looking for new healthy recipes and we ran across one today that looks different and yummy. If you are like me, it is often times difficult to find recipes using scallops in a healthy way.
12 ounces dry sea scallops, cut into ½-inch pieces, or dry bay scallops
4 teaspoons reduced-sodium tamari, or soy sauce, divided
4 tablespoons plus 2 teaspoons canola oil, divided
1½ cups quinoa, rinsed well
2 teaspoons grated or minced garlic
3 cups water
1 teaspoon salt
1 cup trimmed and diagonally sliced snow peas, ( ½ inch thick)
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1 cup thinly sliced scallions
1/3 cup finely diced red bell pepper
¼ cup finely chopped fresh cilantro, for garnish
Toss scallops with 2 teaspoons tamari in a medium bowl. Set aside. Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.
Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari, vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.
Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.
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