I love lists. Love them. I always have a to-do list. I have been know to wake up in the middle of the night to add to my to-do list. I have also been known to add something to it that I have already completed, just so that I can scratch it off. When I got my new phone, the first thing I looked for was a to-do list app. You should have seen my list at the beginning of summer. Such optimism I had. I am saddened to say that several of the things on the list, have been dutifully moved over every day, and now will probably continue to be dutifully moved every day until the beginning of next summer. Except for one. I finally cleaned out and inventoried my freezers!! The stacks of jars lining my counter, to be cleaned out and washed was impressive. Bacon grease from 2004! Labels in my oldest daughter’s handwriting, and she hasn’t lived with us in 8 years!
I know, you’re wondering what is the point of this only somewhat interesting rambling. I have a point. And that point is that while cleaning out my freezer, I found a half a bag of those tiny scallops (I think they’re called bay scallops), so I used them. Yeah, it took me a whole paragraph to get to this.
Once I found the scallops, I searched through pantry and fridge. I found some quinoa, bacon, and a couple of ears of CSA corn. If you don’t know about organic corn, let me tell you that it has worms. Big worms. After last summer’s worm scare, I now cut off the top 3-4 inches (and even then, I have cut a worm in half – ewww). This ended up being really good! So, good that I immediately went and added quinoa to my grocery list.
Quinoa with Scallops, Corn and Bacon
- 1 cup quinoa
- 1 1/2 ears fresh corn (about 1 1/2 cups)
- 1/2 pound bay scallops
- 1 small onion, diced
- 4 slices bacon, diced
- 1 jalapeño diced
- 1/2 cup fresh basil, chopped
- lime wedges for serving
Cook quinoa per package directions. (I used 2 cups water, boiling, added the quinoa and cooked for 15 minutes on simmer, turned off the heat and let it sit for 5 minutes).
While quinoa is cooking, slowly brown the bacon in skillet over medium heat. When browned, remove with a slotted spoon. Add onions and cook until softened, then add pepper and corn. Saute for a few minutes to blend flavors and add scallops. Cook until scallops are cook through, about 3-5 minutes. Stir in quinoa, bacon and fresh basil, and salt and pepper to taste. Serve with lime wedges.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.