Quinoa salad with apple, toasted walnuts and scallops

Ingredients

• 200g walnuts
• 1 cup quinoa
• 20 scallops
• Extra virgin olive oil for scallops, plus 2tbs extra
• Sea salt and freshly ground black pepper
• 1 cup chopped flat leaf parsley
• ½ cup chopped mint
• 2 garlic cloves, crushed
• 150g granny smith apple, peeled and diced
• Juice and zest 1 lemon
• 1 preserved lemon, flesh removed, rind finely chopped

Method

1. Preheat oven to 170C.
2. Roast walnuts for 5 mins or until golden. Cool before chopping coarsely.
3. Put quinoa in a large saucepan with 1½ cups cold water and bring to the boil over medium-high heat.
4. Reduce heat to low. Cover and simmer for 10-12 mins until tender. All the water should be absorbed. Put in a strainer, rinse under cold water and drain well.
5. Drizzle scallops with extra virgin olive oil and season lightly.
6. Cook in a preheated pan for 45 secs until well caramelised, turn and allow to briefly kiss the heat on the other side before removing.
7. Put quinoa in a large bowl and combine with walnuts and remaining ingredients.
8. Arrange salad on plates and top with scallops.