Seared Scallops with a Grilled Peach Mojito Salsa

HomeClinics & ProgramsELLICSR KitchenSeared Scallops with a Grilled Peach Mojito Salsa

Skill Level	Intermediate

Preparation Time	15 minutes	Total Time	30 minutes
Servings	4	Cost Per Serving	$4.25

12	Large fresh scallops
2	Ripe Ontario peaches, pitted and quartered
1/2	Red Bell Pepper, small dice
2	Tomatillos or small green tomatoes
1	Shallot (or 1 tbsp red onion), fine dice
1 tbsp	Fresh mint, fine chop
1	Lime, halved
2 oz	Dark Rum (or Apple juice)
3/4 cup	Quinoa
2 tsp	Olive oil
To taste	Salt and Black Pepper

In a small sauce pot over high heat, add quinoa, 2 cups of water and a pinch of salt. Bring to a boil and then reduce to a simmer. Cook until all the water is absorbed, about 10 minutes. Season your quinoa with 1 tsp of olive oil, the juice of ½ a lime and a little salt and pepper.
In a large saute pan (either cast iron or non-stick no PFOA or PTFE), on medium high heat, add your peaches, flesh side down.
Grill for about 1 minute per side or until they brown slightly.
Remove peaches from heat and add the rum or apple juice. As the rum reduces the alcohol will burn off.
Dice your peaches and combine with the diced red bell pepper, tomatillo, shallot, mint and the juice of half a lime. Season with salt and black pepper to taste.
Season scallops with a little salt and black pepper on both sides
Return the large saute pan to medium high heat and add 1 tsp of olive oil.
Place your scallops gently into the pan and sear for about 1 to 2 minutes per side or until slightly browned.
Plate quinoa with three scallops and top with the peach salsa.

PDF link to nutrition facts table for seared scallops with a grilled peach mojito salsa

Quinoa is a 51 on the glycemic index (low GI) and 1 cup has a glycemic load of 13 (medium GL).
The soluble fibre in quinoa helps to make it a lower GI food because soluble fibre slows down digestion leading to slower absorption of glucose.
This seed is also a complete protein and is rich in B vitamins, magnesium, calcium and iron.