- 1 1/2 Tbsp vodka
- 1/4 cup low sodium chicken broth
- 1/2 cup blood orange juice
- 2 tsp blood orange zest
- 1 tsp fresh lemon zest
- 1 tsp honey
- 2 egg yolks
- 1/4 tsp salt
- 2 Tbsp olive oil
- 1 1/2 lb scallops, patted dry
- Salt and freshly ground pepper
- 1 1/2 cups cooked red quinoa
- 1/3 cup sweet beet crackers
- Microgreens, for garnish
Red: Most red fruits and vegetables owe their color to lycopene, a phytochemical that helps protect against cell damage. Lycopene has been shown to reduce the risk of some cancers, like prostate and breast cancer, as well as heart disease.
To make the sauce, in a small saucepan, simmer vodka and broth until reduced by half, about 5 minutes. Let cool. Add juice, zests, and honey and stir to combine.
Fill a saucepan with 3” of water and bring to a simmer over medium-high heat. In a small bowl over saucepan but not touching water, add egg yolks. Slowly begin to add broth mixture to eggs, whisking constantly until thick and creamy and an instant-read thermometer reads 160°, about 5 minutes.
Meanwhile, to make the scallops, in a frying pan over medium-high heat, add olive oil. Season scallops with salt and pepper. When oil shimmers, add scallops and cook until browned on first side, 2-3 minutes. Turn over and cook until browned on second side, another 2-3 minutes. Transfer to a plate to rest, about 2 minutes.
Divide quinoa and scallops between 4 plates. Drizzle scallops with sauce and garnish with beet chips and microgreens.
Nutrition per serving: 350 calories; 12g total fat (2g saturated); 880mg sodium; 30g carbohydrates; 2g dietary fiber; 5g sugar (1g added sugar); 26g protein