Scallops with Burst Cherry Tomatoes, Quinoa, Corn, and Mint

This meal is healthy, easy, and (most importantly) delicious!

If you like seafood and you’re looking for a tasty dinner, this simple recipe is going to be your best friend.

Combine the quinoa, corn, a teaspoon of extra virgin olive oil, and a teaspoon of kosher salt together in a saucepan over medium heat.

Quick note: I like to use the packages of quinoa that you microwave for one minute and then add it into this mix, just for consistency and to save a bit of time off my incredibly busy schedule.

While those are getting heated in your saucepan, season some large scallops with salt and pepper on both sides.

For these scallops, just heat 1 tablespoon of oil in a separate saucepan until RIPPING hot. Next, add the scallops and cook on both sides for 2-3 minutes until they are a beautiful golden-brown color. After they are our desired golden brown, move them to a plate and set aside.

Now: add 3 tablespoons of oil back into the pan and heat once again until RIPPING hot. Then we can add the cherry tomatoes with a pinch of salt and pepper (as desired). Stir the tomatoes occasionally until they burst and have a “squishy” consistency — which should take 7-9 minutes.

Serve this dish drizzled with olive oil, mint, salt, and pepper.

The mint at the end is my favorite part of this dish! It really brings out the flavors we get from the tomatoes and scallops!

Post a comment with your take on this dish, I would love to see it!