Seaside Harbor Dinner
Immerse yourself in the coastal charm of the 'Seaside Harbor Dinner,' a delectable seafood creation that brings the flavors of the ocean straight to your table. This elegant dish combines perfectly seared scallops and succulent garlic butter shrimp with a bed of herb-infused quinoa, creating a harmonious blend of textures and flavors. The quinoa is simmered in broth and brightened with fresh lemon zest, parsley, and thyme, while the seafood is finished with a luscious white wine and lemon butter sauce. Quick to prepare in under 45 minutes, this recipe is ideal for a sophisticated weeknight meal or an intimate dinner gathering. Serve with a drizzle of pan sauce and a wedge of lemon to capture the full seaside essence! Perfect for seafood lovers, this dish is a celebration of simplicity and freshness that will transport your taste buds to the harbor.
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Recipe Information
Ingredients
- 12 large Scallops
- 16 medium Shrimp (peeled and deveined)
- 1 cup Quinoa
- 2 cups Chicken or vegetable broth
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 1 large Lemon (zested and juiced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 cup White wine
Instructions
Rinse the scallops and shrimp under cold water, then pat dry with paper towels. Season the scallops and shrimp with half of the salt, pepper, and paprika.
Rinse the quinoa in a fine-mesh sieve under cold water. Bring the chicken or vegetable broth to a boil in a medium saucepan. Add the quinoa, lower the heat, cover, and simmer for 15 minutes or until all the liquid is absorbed. Fluff with a fork and stir in lemon zest, half the chopped parsley, and thyme leaves. Set aside and keep warm.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When the butter is melted and begins to foam, add the scallops. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove scallops from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the garlic and sauté for about 30 seconds until fragrant. Add the shrimp to the skillet and cook for 2 minutes on one side.
Deglaze the skillet by pouring in the white wine and lemon juice. Flip the shrimp and cook for another 1-2 minutes until pink and opaque. Stir in the remaining parsley and adjust seasoning with additional salt and pepper, if needed.
To serve, spoon the quinoa onto plates, top with seared scallops and garlic butter shrimp. Drizzle pan sauce over the top, and garnish with fresh parsley and a wedge of lemon if desired. Serve immediately.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 7550 mg | 328% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.3 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 258 mg | 20% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2678 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
