One of Lisa’s favorite foods is scallops and Andrew Boyle with Bethany Blues shares a recipe with us that Lisa is sure to make again.
Andrew, executive catering chef from Bethany Blues, joins us in the DelmarvaLife kitchen today to make Chipotle Seared Scallops and Southwest Quinoa Salad.
Chipotle Seared Scallops
- 12 scallops dusted with chipotle powder
- 3 tablespoons of olive oil
Place olive oil in hot pan and add scallops. Sear for approximately 2-3 min on one side. Flip scallops and then remove from heat. The carry over heat will finish them.
Southwest Quinoa Salad
- 1 cup quinoa cooked according to package directions
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1/2 large red bell peppers, diced small
- 4 green onions, sliced
- 1/4 cup of chopped cilantro
- 2 limes, juiced
- 4 tbls of olive oil
- 1 tsp of ground cumin
- salt and pepper to taste
Cook quinoa and cool. Add all ingredients in small mixing bowl and toss.
Charred Lime Oil
- 4 limes, quartered and placed over open flame grill til charred
- 1.5 cups of olive oil
- 2 cloves of garlic, minced
- 1 small shallot, diced small
- salt and pepper to taste
In a small sauce pot, place 3 tbls of olive oil on medium heat. Add garlic and shallots. Cook for 2 minutes. Place limes in pan with the rest of olive oil and add salt and pepper. Cook on med-low heat for about 10 min. Remove from heat and let cool.
