Pan-Seared Shellfish with Quinoa and Asian Citrus Sauce
This vibrant dish features succulent shellfish pan-seared to perfection, served over nutty quinoa and drizzled with a tangy Asian citrus sauce, perfect for a weeknight meal.
Drawing inspiration from the bustling street food of Asia and the dynamic atmosphere of New York's culinary scene, this recipe showcases the harmony of flavors that reflect both regions. The use of shellfish connects to the coastal cuisines of Asia, while the quinoa base adds a nutritious touch, appealing to modern diners. The citrus sauce enhances the dish with a refreshing zing, reminiscent of the diverse culinary influences found in both articles. Inspired by New York Is the Center of Basketball. And Basketball Betting Scandals. and Trump’s Asia Tour: Deals, Diplomacy and a Meeting With Xi.
Instructions
- Rinse the quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until water is absorbed.
- While the quinoa cooks, prepare the shellfish. In a skillet, heat olive oil over medium-high heat. Add minced garlic and ginger, cooking until fragrant, about 1 minute.
- Add the shellfish to the skillet, cooking for 3-4 minutes per side until golden and cooked through. Remove from heat.
- For the citrus sauce, whisk together soy sauce, lime juice, honey, and sesame oil in a small bowl.
- Once the quinoa is cooked, fluff with a fork and serve on plates. Top with the pan-seared shellfish, drizzle with citrus sauce, and garnish with fresh cilantro.