Scallops over Spicy Quinoa, Kale, and Pistachios

I've always been a big fan of scallops because they are an incredible source of lean protein, while maintaining a naturally low balance of fat and calories. They are also quick, easy, and can be complimented by a variety of different sides. I wanted to mix in a "super-food" here with some Kale, and also wanted to incorporate one of my favorite nuts, the pistachio. Mixed together with the Quinoa, this recipe turns into a well-balanced meal that serves 4 in no time.

---

Servings: 4

Ready in 20-25 minutes

Ingredients:

• 2 tablespoons - extra-virgin olive oil

• 1 medium shallot, thinly sliced

• 1/2 tablespoon ground cumin

• Salt and Pepper (use according to preference)

• 3/4 tablespoon harissa

• 1 cup Quinoa

• 1 cup chicken stock / chicken broth

• 2 cups of Kale (remove stalks and cut leaves into 1 inch strips)

• 2 tablespoons on lemon juice

Directions:

• Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until simmering

• Add shallot and cumin, salt and pepper, and let cook while stirring until softened (I find this usually takes about a minute)

• Stir in the harissa, add quinoa, and cook for 1 minute

• Add broth, add salt accordingly, and bring to a boil

• Boil for 9 minutes - once boiling, lower the heat to ~medium, add the kale and cook while stirring until softened (I find this usually takes 2 minutes)

• Add lemon juice and transition to a serving bowl

• Wipe out the same skillet and pat scallops dry with paper towels

• Add 1 tablespoon oil to the skillet and heat on medium-high until lightly smoking

• Season scallops with salt and pepper and add to the skillet

• Sear the scallops until golden-browned on the bottom (I find this usually takes around 3 minutes, but is mostly a judgement call)

• Flip the scallops and sear until golden-browned on the other side (I typically sear for an extra minute on this side)

This essentially completes all of the cooking - now all you need to do is arrange your dishes accordingly and you are good to go! This is one of my favorite Spring / Summer Entrees, but I personally find myself eating it year round - hope you enjoy!