Ingredients

• 12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note)
• 4 teaspoons reduced-sodium tamari, or soy sauce, divided
• 4 tablespoon canola oil, divided
• 1 1/2 cups quinoa, rinsed well (see Tip)
• 2 teaspoons grated or minced garlic
• 3 cups water
• 1 teaspoon salt
• 1 cup trimmed and diagonally sliced snow peas, (1/2 inch thick)
• 1/3 cup rice vinegar
• 1 teaspoon toasted sesame oil
• 1 cup thinly sliced scallions
• 1/3 cup finely diced red bell pepper
• 1/4 cup finely chopped fresh cilantro, for garnish

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Cooking Directions

Step 1

Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.

Step 2

Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.

Step 3

Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.

Step 4

Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.