I have this outstanding dish from last Sunday that I better get the writing done, as I’ve already got the new Sunday dinner dish that I need to write soon!
Last Sunday, I cooked this healthy dish with salad and quinoa based with a touch of scallop as high light. I went out for dinner on Friday with two friends that are both health conscious, we did talk about healthy diet during dinner, so I was thinking to have something healthy for Sunday dinner. Was thinking to cook something vegetarian or even vegan, but ended up with a seafood dish.
You might not be able to see, but actually I’ve added other greens into the dish. Besides the green salad, I put asparagus and avocado as well. To start with, I put the quinoa in the rice cooker, and let it do its work, so that I can work on other things. Before cooking the scallops, I would like to get the asparagus ready first. Cut the asparagus into thick slices, pan fry them with butter and season them with salt and pepper when they are done. Let’s get the dressing ready before cooking the scallop. Heat up the pan and place some butter in, let it melt and cook a bit, then add in plain flour and keep stirring, then add in some freshly sqeezed grapefruit juice and cook until it’s thicken up, then season with salt and pepper to taste.
For the scallop, season them with some salt and pepper, then fry them with a hot pan in butter. Watch out the time as you do not want to overcook them. Get the plate ready with green salad, asparagus and avocado as a base, then season them with some olive oil, balsamic vinegar, salt and pepper. Then add in some quinoa and place the scallops on top, final touch with the butter grapefruit dressing.
It’s so refreshing and light!