Scallops with Spicy Quinoa, Kale, and Pistachios

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 medium shallot, thinly sliced
• 1/2 tablespoon ground cumin
• Kosher salt and freshly ground black pepper
• 3/4 tablespoon harissa
• 1 cup pre-washed or rinsed quinoa
• 1 cups homemade chicken stock or store-bought, low-sodium chicken broth
• 2 cups packed lacinato kale , stalks removed and leaves cut into 1-inch strips
• 2 tablespoons fresh juice from 1 lemon
• 12 large sea scallops
• 1/2 cup toasted and shelled pistachios
• 1/2 cup cilantro leaves and tender stems, roughly chopped

Directions

1. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add shallot and cumin, season with salt and pepper, and cook, stirring, until softened, about 1 minute. Stir in harissa, then add quinoa and cook for 1 minute.
2. Add broth, season with salt, and bring to a boil. Boil for 9 minutes. Lower heat to medium, stir in kale, and cook until softened, about 2 minutes. Add lemon juice and transfer to a serving bowl.
3. Wipe out the same skillet. Pat scallops dry with paper towels. Add remaining 1 tablespoon oil to the skillet and heat over medium-high heat until lightly smoking. Season scallops with salt and pepper and add to skillet. Cook until browned on bottom, about 3 minutes. Flip scallops and cook until just cooked on bottom side, about 1 minutes longer. Arrange scallops on top of quinoa, garnish with pistachios and cilantro, and serve immediately.