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Seared Scallops with Sauteed Quinoa

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Fried Quinoa and Lemons

  • 1 cup cooked quinoa per order
  • Maldon salt
  • 1 lemon halved & thinly sliced
  • Flour
  • La Padella®


  • 3 scallops per order (Ul0 dry) La Padella®
  • Maldon Salt
  • Cracked black pepper


  • Soft herbs (such as oregano, sweet basil and sage)
  • Lemon (sliced and cut into triangles)
  • TRULY® Extra Virgin Olive Oil


Fried Quinoa and Lemons

Cook quinoa as normal and allow to completely cool.

Heat about a half inch of La Padella® in a nonstick pan. Fry the quinoa carefully (it will boil up a lot at first) until crisp. Remove from oil and place on a tray lined with paper or sport towels.

Dredge the lemons in a bit of flour and fry in La Padella® after the quinoa. Remove lemons from pan and let drain on the towel with quinoa. Season with Maldon salt. (The larger flake provides a better texture than normal salt.)


Heat La Padella® in a heavy bottomed pan until oil is shimmering.

Season the scallops with a bit of salt and cracked black pepper. Sear hard on one side, then flip, turn off heat and cook for a minute or so for a nice medium rare scallop.


Arrange the quinoa artistically on the plate. Then place scallops on top. Garnish with fresh and fried lemon pieces and herbs to add a pop of color. Dress the plate with pink peppercorns and TRULY® Extra Virgin Olive Oil.