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. In a 12-inch skillet, warm 1 tablespoon of oil over medium-high heat until it shimmers. Add the shallot and cumin, sprinkle with salt and pepper, and stir as they cook until the shallot softens, about 1 minute. Mix in the harissa, then pour in the quinoa and let it cook for 1 minute. Add the broth, season with salt, and bring everything to a boil. Keep it boiling for 9 minutes. Turn the heat down to medium, fold in the kale, and cook until the greens relax, about 2 minutes. Stir in the lemon juice, then move the quinoa mixture to a serving bowl.
2. Give that same skillet a wipe. Blot the scallops dry with paper towels. Pour the remaining 1 tablespoon oil into the skillet and warm it over medium-high heat until it just begins to smoke. Season the scallops with salt and pepper, then lay them in the skillet. Cook until the undersides are browned, about 3 minutes. Turn the scallops over and cook until the second side is just done, about 1 minute longer. Set the scallops over the quinoa, finish with the pistachios and cilantro, and serve immediately.