Seared Diver Scallops with Confetti Quinoa and Roasted Fall Vegetables


  • 1 1/2 pounds diver scallops — dry and reserved
  • 1 small butternut squash — 1/4 inch cubes
  • 2 small carrots — peeled, 1/4 inch slices
  • 1 small leek — 1/4 inch slices
  • 1 cup quinoa                          
  • 2 cups chicken or vegetable stock
  • 1/2 cup red bell peppers — finely diced
  • 1/4 cup chives — finely minced
  • 2 tbsp. olive oil
  • 1 tbsp. fresh thyme leaves
  • 1 tbsp. pumpkin seed oil
  • 2 tbsp. toasted pumpkin seeds
  • Salt and pepper to taste


Plate warm vegetables and quinoa, then arrange scallops on top. Garnish with toasted pumpkins seeds. Serve with a citrus beurre blanc if desired. Please contact The Health Journal at 757-645-4475 for the citrus beurre blanc recipe.  MAKES 6 SERVINGS


  1. Preheat oven to 400°F and prepare butternut squash, carrots and leeks
  2. Place vegatables in a large bowl and coat with olive oil, salt and pepper
  3. Create a 1/2 inch layer in a roasting pan, roast 25 minutes
  4. Toss with fresh thyme leaves


  1. Bring stock to a boil, add red bell peppers
  2. Return to a boil, add quinoa and stir
  3. Turn off heat, let stand covered for 15 minutes
  4. Add chives and stir in pumpkin seed oil
  5. Reserve warm


  1. Buy the freshest scallops available – “dry pack” scallops are preferred. If scallops have a bit of moisture, place between double layers of paper towels to absorb excess moisture
  2. Remove the small side muscle if any remains
  3. Season scallops with salt and pepper
  4. Add olive oil to a large cast iron skillet or nonstick pan
  5. When it begins to smoke, very carefully add the scallops, leaving at least 1/2 inch between each — do not overcrowd the pan, cook in multiple batches if necessary
  6. Sear scallops for one minute then turn over and continue cooking for an additional minute