30 minutes
2 servings
Lemon-Dill Scallops with Roasted Veggie Medley
Savor the refreshing flavors of lemon and dill with tender scallops, perfectly paired with a medley of roasted vegetables for a vibrant and nutritious meal.
Ingredients
- 4-6 oz scallops
- 1 tablespoon olive oil
- 1 lemon, juiced and zested
- 1 tablespoon fresh dill, chopped
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- Salt and pepper to taste
- 1/2 cup quinoa
- 1 cup water or low-sodium vegetable broth
Instructions
- Preheat oven to 400°F (200°C).
- Toss cherry tomatoes, zucchini, bell pepper, and broccoli with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender.
- Rinse quinoa under cold water. In a saucepan, combine quinoa with water or broth and a pinch of salt. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until water is absorbed. Fluff with a fork.
- Pat scallops dry with paper towels. Season with salt, pepper, lemon zest, and half the dill.
- Heat remaining olive oil in a skillet over medium-high heat. Sear scallops on each side for 2-3 minutes until golden brown and opaque in the center.
- Remove roasted vegetables from the oven and sprinkle with the remaining dill.
- Serve scallops atop the roasted veggies alongside quinoa. Drizzle lemon juice over the top before serving.
Nutritional Information
High protein, rich in vitamins, low carb