2 tablespoons quinoa (ideally, tri-color)
Salt and pepper to taste
1 tablespoon butter
1 cup arugula
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
2 tablespoons lime juice
1 tablespoon garlic, minced
1 cup red wine vinegar or organic balsamic vinegar (red or white)
1/4 cup sugar, granulated
1/4 cup red onion, julienned
Ice, as needed to cool boiled vinegar mixture
1. Bring the red wine vinegar and sugar to a boil in a small saucepot.
2. Combine the parsley, cilantro, 1/4 cup olive oil, lime juice, garlic, salt and black pepper in a blender to make the chimichurri. Blend until smooth.
3. Once the vinegar mixture is boiling, remove from heat and pour over the red onion in a small bowl.
4. Add ice to the vinegar to prevent the red onion from overcooking.
5. Coat both sides of the scallops in quinoa and season with salt and black pepper.
6. In a small saucepan on medium-high heat, sear the scallops in 1 tablespoon olive oil for about 1 to 2 minutes on each side.
7. Add the butter and baste over the scallops for 15 to 20 seconds.
8. Remove scallops from saucepan and reserve.
9. Add the arugula to the saucepan and sauté for 1 minute or until wilted.
10. Plate the scallops over the chimichurri and serve with pickled red onions and wilted arugula on the side.