Pan Seared Scallops with Creamy Mashed Potatoes and Apple Quinoa Salad

Heat broth in large sauce pan on high heat. Once boiling, add quinoa and turn heat down to low. Cover and let simmer for 20 minutes or until all the broth has been absorbed.

While quinoa is cooking, fill a large stockpot with water and bring to a boil. Once boiling, add potatoes. Cook for 15 minutes or until soft. Drain and press through potato ricer. Using a large mixing bowl, combined riced potatoes with cream cheese, butter, milk, salt, and pepper. Combine until smooth. Add fresh herbs to top of potatoes and stir one last time. Add back to stockpot and keep warm on low heat on stovetop while finishing quinoa and cooking scallops.

Combine quinoa, apple, and shallots in a large bowl. In a separate bowl, whisk together oil, vinegar, lemon juice, honey, salt, pepper, and herbs. Once combined, pour dressing over quinoa mixture. Slightly toss to combine flavors. Once done, place in refrigerator to keep cold until ready to serve.

Pat scallops dry with towel before placing in pan. Season lightly with salt and pepper on both sides. Add butter and oil to large skillet on high heat. Once butter and oil are melted and hot, turn heat down to medium high. Add scallops to pan, noting pan will be very hot so be cautious to not burn yourself. Tongs are best for safety. Cook 2-3 minutes on first side. Once golden brown, use tongs to flip. Be very gentle as the scallops are fragile. While the second side is cooking, use a spoon to get butter and oil from bottom of pan and baste scallops with sauce. Cook second side for 1-2 minutes. Be careful to not overcook. After 3-5 minutes total, remove from heat.

Plate by placing mashed potatoes on bottom of plate. I like to do individual scoops for each scallop. Scoop small amount of quinoa salad on top of potatoes. Top with a scallop. Repeat depending on how many scallops you want per plate. I usually do 4-5. Spoon remaining butter sauce over top of scallops once plated. Garnish with microgreens.