(Serves 4)
Original Recipe By Bill Idell

INGREDIENTS:

• 1 cup finely diced fresh pineapple
• 1 tablespoon finely diced red pepper
• 1 teaspoon finely diced jalapeno pepper
• 2 teaspoons chopped fresh cilantro
• 1/2 teaspoon grated fresh ginger
• Kosher salt, to taste
• Pepper, to taste
• 2 cups Quinoa
• 1/2 cup peeled and finely diced cucumber
• 1/2 cup finely diced Roma tomatoes
• 2 tablespoons finely chopped chives
• 1 tablespoon finely chopped fresh mint
• 1 teaspoon finely chopped lemon zest
• 2 teaspoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 12-16 large fresh sea scallops

METHOD OF PREPARATION:

1. In a small bowl mix the pineapple, red pepper, jalapeno pepper, cilantro, and ginger, add salt to taste.
2. Place the quinoa in a fine mesh strainer and rinse thoroughly with cold water.
3. In a medium saucepan bring 4 cups of water to a boil. Add the quinoa. Simmer until it is tender (about 10 minutes). Drain the quinoa in a fine mesh strainer and rinse with cool water. Allow the quinoa to drain for at least 5 minutes.
4. In a medium bowl, combine the quinoa with the cucumber, tomato, chives, mint, lemon zest and juice, and 2 tablespoons of the olive oil. Season with salt and pepper.
5. Dry any excess moisture off of the scallops with a paper towel. Toss the scallops with the remaining olive oil, season with salt and pepper.
6. Heat a large sauté pan until it is hot. Add the scallops one at a time to the hot pan (do not overcrowd the pan). Allow the scallops to thoroughly cook and brown before turning, about 2-3 minutes. Turn the scallops and continue cooking until they are firm and the interior flesh is white but still moist, about 2-3 minutes more.
7. Serve the scallops over the quinoa salad and top with the pineapple salsa.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts.

"Full Flavor Recipes," aired during the week of May 5, 2008.

These recipes were created and demonstrated by Chef William Idell, instructor in the Culinary Nutrition department.