Pan-Seared Scallops with Lime Toasted Quinoa

Ingredients
8 oz. Sea Scallops (about 7 to 8 scallops)
1/2 cup Low Sodium Chicken Broth
1/4 cup Quinoa (washed)
1/4 cup Onion (diced)
1 garlic clove (minced)
1 lime (1/2 tsp. zest & 1 tbsp. juice)
2 tbsp. Extra Virgin Olive Oil
1/2 tsp. Parsley (chopped)
3/4 tsp. Salt
Pepper to taste

In a small sauce pan over medium-high, heat 1 tbsp. of the olive oil and add the quinoa.   Stir the quinoa constantly for 6 to 8 minutes until golden and aromatic.  Then add onion and garlic and cook for another 2 minutes.  Add the chicken broth, 1/4 tsp. of salt and lime zest.  Bring to a boil and then reduce heat, cover and simmer for 20 minutes or until all liquid is absorbed.  Remove from heat and let it sit covered for 5 minutes.
Meanwhile pat dry your scallops and season both sides with remaining salt and pepper to taste.  In a saute pan on medium-high heat, heat remaining olive oil until smoking.  Carefully add your scallops.  Cook for 8 minutes (4 minutes on each side).
To finish the quinoa, add 1 tbsp. lime juice and the parsley.  Fluff with a fork and serve.  Garnish the dish with a little chopped parsley and a wedge of lime.  Enjoy!

Serves 2