I needed a quick dish for company, and so I raided my freezer for all things frozen yet pre-made and a recipe that I thought would wet your appetites so here it is: Roasted Garlic & Herbed Scallops, lemon scented quinoa and a lemon-garlic infused grapeseed oil. (I am bordering on an obsession with Grapeseed Oil and will post a fabulous Vinaigrette next week). If you think compound butters are an easy way to take your dishes up a notch, try infused oils. Bad for you? Think again with the right oils and a light hand.
Scallops: Ok, feel free to research online for lots of great herbed scallops or simply buy the ones we bought at BJ’s. You can either bake or pan-sear them: baking will save you some fat and calories but won’t give you the depth of color. I say, if they are for company, sear them, for yourselves, bake.
Lemon scented Quinoa:
I made them per my directions here then after cooking, I added 4 tablespoons fresh lemon juice and lots of fresh rind.
Lemon-Garlic Infused Grapeseed Oil: Drizzled over scallops/quinoa upon serving.
Ingredients:
1/3 cup grapeseed oil
1 clove of garlic, crushed
rind of 1 lemon
1. Place oil into a small saucepan and begin heating over medium heat.
2. Crush one clove of garlic, place into pan. Using zester, remove ring (yellow only) of one lemon. Add both into the oil.
3. Simmer for 10 minutes, strain and allow to cool. Use immediately or refrigerate.
Ideally, you would leave the oil and other ingredients together for a few hours but I did not have that time and I was impressed with the amount of flavor.
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