Seared Scallops over Napa Cabbage & Quinoa Salad

Craving something healthy yet tasty, this salad ended up on the dinner table. There are so many flavors going on in this salad, but they all go together nicely. There is a basil pesto vinaigrette, the sweetness of carrots and snow peas intermingling with the napa cabbage and quinoa. Mmm…here’s what you need for this healthy, yet filling salad.

  • 1 head napa cabbage, medium size, chopped
  • a bunch of spinach, roughly chopped, about a packed cup
  • 1 sweet carrot, grated
  • a few snow peas, chopped for the garnish
  • 1 bunch of basil, about a packed cup
  • 1/2 cup raw walnut pieces
  • 1/2 cup walnut oil, (olive oil is more than ok)
  • Juice of 1/2 a lemon
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • about a cup & 1/2 of cooked black or red quinoa¬†
  • about 12 scallops, 3-4 per person

Begin by making your basil pesto. In a blender, combine the basil, walnut pieces & oil. This makes about a cup, (reserve 1/2 a cup for another use, it’s great mixed with mayo & used on sandwiches) Into your 1/2 cup of remaining pesto whisk in the lemon juice, vinegar and honey and season with salt & pepper. Add your pesto vinaigrette to your cabbage, spinach & carrots and mix well. Now you can make your scallops. Searing scallops always intimidated me for some reason, lol I’ve come to find that it is not complicated as I once thought. In a non-stick pan heat up a tablespoon each of butter & canola oil. Once the pan is hot & sizzling, add your dry lightly salted scallops and I know it’s tempting because they look so juicy, but don’t touch them until you see them brown on the edges, about 2 minutes, you want them nice & crusty. Flip them and cook about another 2 minutes, and they are ready. And you are ready to assemble your salad, layering the napa cabbage mixture on your pretty plate, followed by the quinoa and then the scallops. Garnish with the chopped snow peas & enjoy! This salad makes about 3 servings.