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Ingredients

• 1/4 teaspoon freshly ground black pepper, divided
• 1/2 cup cauliflower, chopped
• 1 cup quinoa, cooked
• 1/4 cup fresh parsley
• 2 garlic cloves, sliced
• 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
• Freshly squeezed lemon juice
• 1 cup chopped onion
• 1 pound jumbo sea scallops (about 12)
• 1/4 teaspoon smoked paprika
• 4 center-cut bacon slices

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Cut the bacon into 1" pieces and cook until dark brown and crumbly
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Step 2

• Move about half the bacon grease to another pan, heat, and add onion and garlic until translucent, then add cauliflower until soft enough to cut with a fork
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Step 3

• While that cooks, chop parsley and add to cooked quinoa
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Step 4

• Add the cooked veggies to the quinoa as well...Now add the smoked paprika to the quinoa along with a pinch of salt, and mix the whole thing up good-like.In original pan with the remainder of the bacon grease, turn the heat all the way up, and add scallops
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Step 5

• Add the lemon juice, to the pan, and cook the scallops until they are a deep brown on both sides (I didn't turn the heat up quite enough, so these didn't quite brown as much as I would like)While these cook, crumble the bacon and mix into the quinoa
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Step 6

• Scoop the quinoa mixture into a bowl, and toss the scallops on top and you are good to go.
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