Garlic Honey Scallops with Cherry Quinoa Salad

Honey Garlic Scallops.jpeg

Whenever I go to the grocery store, I always check out the seafood and butcher counters to see what’s on sale. Each time, I go with a little hope in my heart that scallops are on sale. They’re my favorite and such a treat. Whenever they are on sale, I buy a bunch and sear them in a pan with some herbs and honey for the most delicious crust. I love this quinoa salad, because it’s flavorful and hearty, without over powering the scallops. It also makes for a really light and delicious meal.

 Serves 4.


·      1-pound fresh sea scallops

·      ½ cup olive oil

·      5 garlic cloves- minced

·      2 tablespoons honey

·      1 lemon-halved

·      ½ cup fresh basil- chopped

·      ¼ cup fresh mint-chopped

·      ½ cup sweet cherries- pitted and sliced

·      ½ cup raw almonds- thinly sliced

·      ¼ cup feta cheese-crumbled

·      ¼ cup red onion- finely chopped

·      Freshy cracked black pepper

·      2 cups cooked quinoa


1.     Heat a large, non-stick pan over medium heat. Once the pan has is heated, toast the sliced almonds in the pan until lightly browned and fragrant, about 4 minutes. Set the almonds aside to cool in a large serving bowl.

2.     Wipe out the pan used to toast the almonds and return it to the stove. Heat 4 tablespoons of olive oil over medium-high heat. While the oil heats, gently pat the scallops dry with a paper towel.

3.     When the oil is hot, add the scallops to the pan and cook for 4 minutes. Before flipping, drizzle the honey over each scallop, then flip using tongs. Add the garlic, basil, and the juice of half a lemon to the pan. Cook for 4 minutes.

4.     While the scallops cook, add the cooked quinoa, mint, cherries, feta, and red onion to the bowl with the toasted almonds. Dress with the remaining olive oil, lemon juice, salt, and cracked pepper. Toss to combine.

5.     When the scallops have cooked, place them atop the quinoa salad, scooping any garlic and basil from the pan. Serve warm.

DinnerAudrey AkinComment