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[Recipe]

Quinoa at a steakhouse? Tender pairs it with scallops, and so can you

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Make sure your scallops are dry and your pan is hot if you want them to look as good as they do at Tender.
Photo: Christopher DeVargas

Tender Steak and Seafood at Luxor has firmly established a reputation for dishing up some serious diversity on its menu, and chef KC Fazel isn’t afraid to use trendy, healthy ingredients to spice things up further. “We want you to be able to have a new experience every day without leaving the property,” he says. “We use a lot of different ingredients here, including grains, incorporating them into a dish for people who might be a little nervous about committing to something like that as a side order.” For example, simply seared scallops are served over slightly crunchy, flavor-infused quinoa with vegetables and a bright squeeze of lemon juice. You’ll probably be tempted to order a juicy ribeye on your next visit to Tender, so give this healthy dish a shot in your own kitchen.

Tender Luxor, 262-4852. Daily, 5-11 p.m.

Diver scallops with quinoa

(Serves four)

Ingredients:

16 large sea scallops

1 cup quinoa

2 cups fish or chicken stock

3 sprigs thyme

2 bay leaves

2 tbsp. canola or vegetable oil

1 small white onion

2 tsp. lemon juice

½ cup corn, freshly shucked or frozen

1 cup V-8 juice

¼ cup extra virgin olive oil

salt and pepper to taste

Method: Soak quinoa in fish or chicken stock overnight with thyme sprigs and bay leaves.

Cut onion in half and char in hot pan with oil, then remove and immediately add corn kernels and char them. In separate pot, add onion with quinoa that has been soaked. Add V-8 juice and bring to simmer. Cook about 15 minutes or until all liquid is absorbed and quinoa has a slight crunch; season with salt and pepper. Add roasted corn and olive oil; keep warm.

Pat scallops dry with a paper towel. Season well with salt and pepper. In heavy-bottomed pan, heat 1 tbsp. canola or vegetable oil. When it begins to smoke, carefully add scallops one at a time. If necessary, cook scallops in two separate batches. Allow scallops to brown well on one side (about four minutes) then turn over and cook another four minutes. Remove from heat and drain excess oil and juices. Serve scallops over quinoa and finish with lemon juice.

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Brock Radke is Las Vegas Weekly's food editor and author of the Strip-focused column The Incidental Tourist. He has written ...

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