Sage and Butter Scallops with Quinoa, Spinach, and Wild Mushrooms
Scallops always feel like a treat, but this recipe proves they can be an easy weeknight option too. Golden, buttery scallops paired with earthy wild mushrooms, crispy sage, and vibrant spinach make this dish both comforting and restaurant-worthy.
Equipment
- Wooden Spon
- Skillet
Ingredients
- 1 cup quinoa 170g
- 2 cups vegetable stock 480ml
- 10 sea scallops
- 1 bag spinach about 4 cups / 120g
- 1 packet fresh sage leaves about 15 leaves
- ½ stick butter 55g
- 4 tablespoons olive oil 60ml
- 4 oz wild mushrooms 115g
Instructions
- Bring the vegetable stock to a boil then add in the quinoa and cook according to the packet instructions but it is usually around 15 minutes at a simmer then turn off the heat and put the lid on the pan and allow to sit for five more minutes.
- In the meantime, heat two tablespoons of the olive oil in a skillet and saute the wild mushrooms until golden and all the liquid has been released and evaporated. Season with salt and pepper.
- In a separate skillet heat the butter and remaining olive oil over a medium heat and place the scallops in to cook along with 6-8 sage leaves. Cook for around two minutes on one side then flip to cook the other side basting the whole time with the sage and butter.
- Remove the lid from the pan of quinoa and fluff the quinoa to separate it. Stir in the fresh spinach and allow to wilt.
- Serve the quinoa in large bowls and scatter the wild mushrooms around the edges.
- Place the scallops in the center, spoon over and little of the butter and finish with a few of the crispy sage leaves.
