A healthy appetizer of scallops wrapped in quinoa, topped with a caper and raisins dressing with grilled halloumi.
Preparation:
Cook:
Level: Easy
Ingredients
- 4 Scallops
- Salt and pepper
- 2 tablespoons All purpose flour
- 1 beaten egg
- 2 cups cooked quinoa
- 8 ounces, weight Halloumi
- Olive oil, for cooking
- 4 Lemon wedges, for serving
- FOR SCREWING:
- 1 cup Water
- ½ cups capers
- ½ cups Raisins
- 2 tablespoons Olive oil
- 2 tablespoons White wine vinegar
Preparation
Make sure the scallops are dry. Sprinkle a little salt and pepper on each side.
Dip scallops in flour and shake off excess. Then dip in egg, shaking off excess. Finally, roll in quinoa to coat.
For the dressing, add the water, capers and raisins to a saucepan and bring to a boil. Then simmer over low heat for 5 minutes.
When the dressing has cooled, add olive oil and vinegar to the capers. Mix for a few minutes.
Cut the halloumi into circles (similar in size to scallops) and about 1/4 inch thick.
When ready to serve, heat a little olive oil in a pan and add the scallops (do not overcrowd the pan). Cook each side until quinoa is golden brown. Cook the halloumi in the same skillet until golden on each side.
Serve the scallop with a teaspoon of dressing on it, then cover it with halloumi. Serve with a small wedge of lemon.
