Seared Scallops in an Apple Cider - Balsamic Glaze

Scallops are a high protein, low fat meal. Plus they are so tasty! This meal was light but full of flavor.

Ingredients:

- Scallops - I of course went to Trader Joes and bought the package of plain scallops. About 16 comes in a pack.

- Bag of frozen spinach

- Sweet white onion

- Sliced mushrooms

- Quinoa 

- 3/4 cups apple cider

- 1 tablespoon balsamic vinegar

- 1 tablespoon agave nectar

- Garlic powder

Directions: 

- First, cook the quinoa accordingly and set a side

- In a medium pan, caramelize the onion, and add the mushrooms to it. Once browned, add half of the bag of frozen spinach (thawed of course) slowly while mixing it all together. Cook on low for a few more minutes until the onions, mushrooms, and spinach are all mixed together. 

- Take off heat and set aside

- To make the glaze, mix the apple cider, balsamic vinegar, and agave nectar together in a small mixing bowl and set aside to heat later

- Spray a large sauce pan with nonstick cooking spray and place the defrosted scallop pieces on pan on high heat

- Cook the scallops on each side for about 4 minutes (or until fully cooked through)

- At the same time but in another small sauce pan, add the glaze mixture and cook on medium heat. Once it starts to boil, stir and reduce heat. Keep on heat until the scallops are done.

- When scallops are done cooking, place in a shallow bowl and pour the glaze on top.

- Reheat the quinoa and onion, mushroom, spinach mixture if needed

- I recommend serving the scallops and glaze on top of the quinoa so the quinoa soaks up the sweet goodness!

Cheers!