Fire up those skillets! We’re inside the remarkable Sysco Central Texas kitchens for a VERY easy seafood dish from Sous Chef Dustin Alexander. His Seared Scallops with Chipotle Lime Quinoa are delicious with a capital D!
First, take a hot skillet and coat with olive oil. Pro tip: keep your scallops on a paper towel before cooking them to help soak out any excess moisture. They’ll caramelize more evenly this way. 🙂
Next, flip’em and baste with butter until they’re a nice golden brown color. Our red quinoa pilaf is an ‘intact’ product from Sysco that’s already ready to go. To assemble, plate with a roasted red pepper cream (see recipe), followed by the quinoa mix and finally the scallops on top.
But wait, there’s one final touch! We finished our scallops with micro greens and shaved shallots in a fresh lime juice and olive oil vinaigrette. Bravo!