Sunday Dinners: Poached Scallops With Quinoa Nicoise
April 25th, 2009
The Sunday Dinners project is a collaboration between Andrew Schloss and Cookthink. (For more on this, read Andy’s introduction to the project.)
There is endless inspiration in the flavors of the Mediterranean — coriander and cumin in North Africa; lemon and mint in the Middle East; oregano, basil, fennel and lavender along the northern coast and the pungent stench of garlic and olives everywhere.
I’ve plumbed those flavors once again for this week’s menu: poached scallops in a delicate tomato sauce scented with orange and enriched with cream served alongside braised fennel and protein-packed quinoa mixed with briny black olives, garlic and fresh basil.
It doesn’t take any more time to poach two pounds of scallops than one, and leftovers can be used later in the week for a seafood pot pie or a seafood salad.
Recipe: Poached Scallops With Orange Tomato Sauce (Sunday Dinners)
Recipe: Quinoa Nicoise (Sunday Dinners)
Recipe: Caramelized Fennel (Sunday Dinners)
