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“Can I Use a Funnel to Eat the Sauce?”

April 25, 2011

The above statement was issued by the genius behind the following photos– Chris, of course.

This time around, I made some seared scallops over red quinoa with a cheddar wine sauce and some green beans with sun-dried tomatoes and pancetta.

And Chris clearly was a fan of the sauce. So was I. I kept sticking my fingers in the pan– not safe, not smart, but worth the danger.

(all photos link to Chris’s Flickr gallery)

I cooked the green beans first, cooking the pancetta VERY lightly. It finishes cooking  in the oven, and you’re mainly doing this so you have a little pancetta grease in which to sear the scallops.

Spread the green beans on a cookie sheet and sprinkle in the sun-dried tomatoes, pancetta, and garlic cloves. I also put a few cloves of garlic in a corner of the pan to roast for the cheddar wine sauce. Spray a little olive oil on top.

I like filling a toiletry travel bottle with olive oil– unlike aerosol cooking sprays, it’s refillable and doesn’t contain scary chemical propellants like butane.

Place it in the oven, heated to 375 degrees, for 20 minutes.

Meanwhile, bring the quinoa to a boil and then let simmer until the water is completely absorbed. You’ll see little circular strands come off the quinoa– that’s when you know it’s done. Set it aside.

Now for the tricky part. You want to sear the scallops last, but you also need to make sure your sauce doesn’t sit long enough to solidify. So you have to work pretty fast towards the end.

Plate the  quinoa and green beans so you can immediately place the scallops onto the plate.

So now we’ll start the sauce.

Melt the butter in the pan and mix in the garlic. Brown slightly and add in the flour, allowing the mixture to become golden brown. Pour in the wine and chicken broth and whisk together.

Then you add in the cheese.

While whisking the chicken broth and wine in, heat the skillet with the pancetta grease to medium-high. Sear the scallops for about a minute on each side while the cheese is melting into the broth-wine mixture. Plate the scallops.

Continue whisking the sauce until the cheese is completely incorporated. IMMEDIATELY pour over the scallops. If it solidifies too quickly, add a quick pour of the wine and chicken broth and stir together.

Green Beans with Pancetta and Sun-Dried Tomatoes

serves two

  • two big fistfuls of haricot verts (or regular green beans), rinsed and dried
  • 1/2 c sun-dried tomatoes
  • 1/3 c pancetta, diced
  • 6 cloves garlic, whole
  • sea salt, to taste
  • olive oil spray
  1. Preheat oven to 375 degrees. Place green beans on a cookie sheet with garlic cloves and sun-dried tomatoes
  2. Cook the pancetta in a non-stick skillet over medium heat, no grease necessary. Cook only long enough to release enough grease to coat the pan. Remove and add to the green beans. DO NOT wash pan (save the grease for the scallops!!).
  3. Spray green beans with olive oil until evenly coated. Place in oven for 20 minutes.

Seared Scallops With Red Quinoa and Cheddar Wine Sauce

Sauce adapted from here.

serves two

  • 8 jumbo scallops
  • 1/2 c red quinoa
  • 1/2 c low sodium chicken broth
  • 1/4 c white wine
  • 1/2 c reduced fat shredded cheddar cheese
  • 4 cloves garlic, roasted and smashed into a paste
  •  2 tsp butter
  • 2 tsp flour
  • paprika
  1. Bring the quinoa and 1 c water to a boil Reduce and simmer on low for about 10 minutes, or until all water has been absorbed. Serve on plates (so scallops and sauce can be served immediately after done.
  2. Melt the butter and mix in the roasted garlic paste and flour over medium heat. Mix well while allowing the mixture to turn golden brown.
  3. Whisk in the wine, followed by the chicken broth. Bring to a boil and then let simmer, continuously whisking.
  4. Heat the skillet with the pancetta grease on high heat. Give it a few minutes to heat up completely.
  5. Sprinkle the scallops with paprika and place on the skillet. Brown for about one minute per side. Remove from heat and serve on top of the quinoa
  6.  Gradually add the cheese, whisking until completely incorporated. Serve immediately over the scallops and quinoa.

13 Comments leave one →
  1. April 25, 2011 5:21 pm

    I can completely understand wanting to eat this sauce with a funnel! ha. It sounds amazing! I am a total believer in sauce making everything better, and I’m sure it tasted perfect with these scallops. Great dish!

    • April 26, 2011 5:08 pm

      So glad I’m not the only sauce fanatic. I feel like everything I make has to have some kind of sauce on it.

  2. Phil permalink
    April 26, 2011 4:20 pm

    Did you say you just vacationed in Tampa? Thats where I live..
    Hey, I thought you were going to post your sprint workout?

  3. April 27, 2011 6:41 am

    Yummy! This looks delicious and so healthy, I’m so glad I found your site! Gorgeous pictures as well 🙂

    • April 27, 2011 10:33 am

      Thank you! My friend Chris works some serious magic with a camera!

  4. Lauren permalink
    April 27, 2011 8:47 am

    Amazing!! Quinoa, Scallops and Sun Drieds! I need to make this asap!

  5. April 27, 2011 10:48 am

    Congrats on your top 9!

  6. April 27, 2011 2:50 pm

    Looks great! You are by far not the only sauce fan! We admire you for admitting it.


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