Seared Scallops with Market Vegetables and Quinoa

Golden-seared scallops over a mix of crisp vegetables and warm quinoa. Fresh, composed, and substantial enough to feel like dinner—without losing the lightness you want this time of year.

FEATURED

4/9/20262 min read

A Spring-coded salad where the casting absolutely snapped.

Introducing a fresh, composed dish that balances crisp vegetables with the richness of perfectly seared scallops. Baby kale, nutty quinoa, radish, cucumber, and carrot create a layered, textural base, while caramelized shiitake mushrooms add warmth and depth. The scallops, golden on the outside and tender at the center, bring just enough indulgence to make it feel like a full meal. Finished with a citrus-forward dressing, it’s vibrant, balanced, and satisfying. Perfect for a warm evening when you want something lighter that still feels like dinner.

A Spring-coded salad where the casting absolutely snapped.

Introducing a fresh, composed dish that balances crisp vegetables with the richness of perfectly seared scallops. Baby kale, nutty quinoa, radish, cucumber, and carrot create a layered, textural base, while caramelized shiitake mushrooms add warmth and depth. The scallops, golden on the outside and tender at the center, bring just enough indulgence to make it feel like a full meal. Finished with a citrus-forward dressing, it’s vibrant, balanced, and satisfying. Perfect for a warm evening when you want something lighter that still feels like dinner.

Serves: 2–3
Time: 30 minutes
Difficulty: Easy–Moderate
Best for: Warm evenings, weeknight dinners

THE BRIEF

Ingredients

For the dressing

  • 2 tablespoons fresh lemon juice

  • 3 tablespoons olive oil

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey (optional, but recommended for balance)

  • 1/4 teaspoon salt

  • Freshly cracked black pepper (to taste)

For the salad

  • 3 cups baby kale

  • 1 cup cooked quinoa (cooled)

  • 4–5 radishes, thinly sliced

  • 1/2 cup carrots, julienned

  • 1/2 cup beets, julienned

  • 1/2 cucumber, thinly sliced

  • 1 cup shiitake mushrooms, sliced

For the scallops

  • 8–10 large sea scallops (dry-packed if possible)

  • 1–2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

  1. Cook the quinoa according to package instructions and set aside to cool.

  2. Heat a pan over medium-high heat and add a small amount of oil.

  3. Pat the scallops dry and season with salt and pepper.

  4. Sear the scallops for 2–3 minutes per side until golden brown. Remove and set aside.

  5. In the same pan, sauté the shiitake mushrooms until browned and tender.

  6. In a large bowl, combine kale, quinoa, radish, carrot, beet, cucumber, and mushrooms.

  7. Whisk together the dressing ingredients and toss lightly with the salad.

  8. Plate and top with the scallops. Serve slightly warm or at room temperature. A crisp white wine or something citrus-forward works well here.

BON APPÉTIT!

Set the Table

A laid-back, sun-warmed mix built around “Sacred Sands” by Allah-Las. Easy, breezy, and just nostalgic enough—an instant beach trip, minus the sand getting everywhere.

HELLO@MOREMAGAZINE.NET

SUBSCRIBE TO OUR NEWSLETTER