| Rodeo Scallops |
Ingredients
- 1 cup water
- ½ cup dry red quinoa
- ½ head romaine
- 1 tablespoon Wildtree Hickory Smoked Grapeseed Oil
- ½ teaspoon Wildtree California Style Garlic Pepper Blend
- ½ pound sea scallops
- ½ teaspoon Wildtree Rodeo Rub
Instructions
- Bring water to a boil in a saucepan.
- Add quinoa, reduce heat, cover, and simmer for about 15 minutes or until quinoa is tender and liquid is absorbed.
- Cool slightly.
- Meanwhile heat grill or grill pan over medium heat.
- Brush romaine with Hickory Smoked Grapeseed Oil and season with California Style Pepper Blend. Grill for about 2-3 minutes on each side or until lightly charred and wilted.
- Transfer to cutting board.
- Slice and add to a mixing bowl and toss with cooled quinoa.
- Season with salt and pepper if desired; set aside.
- Increase grill heat to medium high.
- Season sea scallops with Rodeo Rub.
- Grill for about 2 minutes on each side or until no longer opaque: 140°F.
- Serve scallops over quinoa salad.
Recipe by My Recipes 4U at http://myrecipes4u.com/appetizer-recipes-stuffed-flank-pinwheels-and-rodeo-scallops/