Kale & Quinoa Cakes

Chef Jason Reed, Boone Hall Farms
With pan seared New England dayboat scallops topped with a roasted red pepper and basil dressing
(Serves 4)


Red Pepper Dressing:

For 4 people you will need 16-20 scallops depending on size.

Cook about 1 ¼ cups dried quinoa until tender, let cool. Blanch 1 lb. of Boone Hall Farms Kale & stock. Medium dice all vegetables and put in a large mixing bowl. Once the quinoa has cooled add it and the remaining ingredients and mix thoroughly. When completed, form the mixture into about 4-6 oz. cakes.

Take 3 bell peppers slice in half and de-seed coat with canola oil, salt and pepper, and add garlic. Place in oven for approximately 15 minutes on 350. When done, remove from oven and chill. When chilled, add all ingredients except oil in a blender. Proceed with the puree and slowly add the oil until the proper consistency.

Season the scallops with salt and pepper or your favorite seasoning. Heat sauté pan on medium to high heat. Add canola oil to pan. Wait until there is a slight amount of smoke, and then add scallops. Sear scallops on both sides for about 1 to 2 minutes on each side.