Sea Scallops with Korean BBQ Quinoa &



  • 1 cup soy sauce
  • 1 lb butter
  • 5 egg yolks
  • 3 tbsp water
  • 2 tbsp finely grated fresh gingerroot
  • 2 cups Path of Life Korean BBQ Quinoa
  • 12 sea scallops (see Chef’s Tips)
  • Sea salt and ground black pepper, to taste
  • 1/4 cup olive oil



  1. Place soy sauce into a small sauce pan. Bring to a simmer over medium heat. Cook 6-8 minutes or until it becomes a paste. Remove from heat.
  2. Meanwhile, melt butter in a small saucepan. Combine yolks and water into a blender. Turn blender on HIGH (see Chef’s Tip). Slowly add butter while blender is running. Transfer sauce to a small mixing bowl. Whisk in soy paste and ginger. For a lighter sauce, add less paste. For a darker, more seasoned sauce, add more paste.
  3. Prepare Korean BBQ Quinoa according to package directions. Keep warm. Season scallops with salt and pepper. Heat oil in a large sauté pan over high heat until very hot. Add scallops; cook 2 minutes per side until golden brown or until desired temperature.
  4. Divide quinoa onto four plates. Top each with three scallops and drizzle with sauce.

Feeds: 4