Scallops with quinoa salad

Scallops with quinoa salad

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / people: 499 kcal
, Fat: 20 g
, Carbohydrate: 54 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g quinoa
100 g frozen peas
4 ½ dl water
½ tsp salt


½ tbsp coarse-grain mustard
2 tbsp apple vinegar
1 tbsp lemon juice
5 tbsp olive oil
1 tbsp liquid honey
¼ tsp salt
a little pepper
1 cucumber, cut into slices
1 red-skinned apple, cut into cubes
½ bunch dill, torn into pieces
½ bunch peppermint, torn into pieces


1 tbsp olive oil
8 scallops
½ tsp salt
a little pepper
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How it's done

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Cover and cook the quinoa in boiling water over a low heat for approx. 15 mins. until soft. Add the peas for the final 2 mins. and cook with the lid on, season with salt, leave to cool.


In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Add the quinoa and peas together with the cucumber, apple, dill and mint, mix.


Heat the oil in a non-stick frying pan. Season the scallops, fry for approx. 1 min. on each side. Plate up the salad and top with the scallops.

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