This dish is a 3 step process. Begin with the sauce, then the quinoa and finish with the grilled scallops.

Raspberry Balsamic Reduction

½ c Raspberries

¼ c Balsamic vinegar

Himalayan pink salt to taste

½ t Dijon mustard

2 T maple syrup or honey

Ground black pepper to taste

Combine ingredients in a saucepan, bring to a boil and simmer until the mixture is lightly reduced (approximately

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25 minutes). Stir every few minutes to monitor. Let cool and transfer to a condiment squeeze bottle

Rainbow Quinoa

2 cups Rainbow Quinoa (Any color is fine)

3 cups Vegetable broth

1 cups Water

Fresh Thyme

In a small stockpot or Pan add all liquid bring to a boil. Add Quinoa & Thyme stir well reduce heat to low and cover.

Cook for about 15min or until liquid is absorbed. Fluff with a fork and set aside.


12 medium Sea Scallops, preferably a dry selection instead of wet.

Olive oil

½ t Himalayan pink salt to taste

Ground black pepper to taste

Garlic powder to taste

4 strips Bacon, cooked crispy and finely chopped

Lemon, freshly zested

Lay out fresh scallops and pat dry. Coat evenly with drizzled olive oil and season with salt, pepper and

garlic powder. Arrange scallops on a grill pan over medium high heat and cook for 2-3 minutes per side.

Remove with tongs onto a plate and set aside.

Make a 1 cup sized pilaf of the quinoa using a measuring cup and set on each dish. Arrange 3 cooked

scallops on each pilaf and top with crumbled bacon and a light amount of lemon zest. Finish by drizzling

raspberry balsamic reduction over the entire dish.

Garnish with a little fresh English Thyme and serve with a side of your favorite summer vegetable. Enjoy!

Presented By Scott and Michelle Williams, Totality Living Well