Spicy Apricot Scallops with Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Cup Quinoa, dry2 Cups Chicken Broth1 Tbsp Safflower Oil (or olive oil)1/4 Cup Lemon grass, juliene1 Tsp Minced Garlic1/2 Cup Minced Raw Onion1 tsp sea salt2 Pounds Scallops, raw and thawed1/4 Tsp Ground Ginger1/4 Tsp Cayenne1/4 Cup Peanuts8 Tbsp Apricot Preserves2 Tbsp low sodium Soy sauce1 Cup Snow Peas, fresh
Makes 5 equal serving plates.
Prepare 1 cup Dry Quinoa by boiling in 2 cups Chicken Broth for 15 minutes.
In a separate pan, saute oil, lemon grass, garlic, onion, and salt.
Add in scallops, ginger, cayenne, and peanuts, saute at high heat until most liquid is thickened.
Mix apricot and soy sauce in a small bowl, then add to scallop pan.
When sauce is thick and dark golden, add snow peas, mix just to coat, and turn off.
Serve scallop dish in the center of a ring of quinoa.
Number of Servings: 5
Recipe submitted by SparkPeople user CRYSTALDISNEY.
Prepare 1 cup Dry Quinoa by boiling in 2 cups Chicken Broth for 15 minutes.
In a separate pan, saute oil, lemon grass, garlic, onion, and salt.
Add in scallops, ginger, cayenne, and peanuts, saute at high heat until most liquid is thickened.
Mix apricot and soy sauce in a small bowl, then add to scallop pan.
When sauce is thick and dark golden, add snow peas, mix just to coat, and turn off.
Serve scallop dish in the center of a ring of quinoa.
Number of Servings: 5
Recipe submitted by SparkPeople user CRYSTALDISNEY.
Nutritional Info Amount Per Serving
- Calories: 450.5
- Total Fat: 10.2 g
- Cholesterol: 61.8 mg
- Sodium: 1,263.5 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 3.7 g
- Protein: 38.2 g
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