We’ve started the “performance phase” in our climbing schedule this past week. It’s been a bit different to tailor our training for this performance session because we knew we would be climbing in the gym (the winter season isn’t the most reliable time for projecting outside on the West Coast). There are a few climbs we’ll work on until we leave on our trip next week. We climbed as soon as I flew back into Vancouver on Saturday afternoon, then decided to head back on Sunday morning for another session. We knew we would still be tired from the day before (so a short climbing day) and opted for a Sunday Date Day.
Jonty was in charge of breakfast, and I was on coffee duty. We picked up a new roast this week (it was tasty, but I think I still prefer the JJ Bean). He made panini’s again: egg, bacon and sausage, with a bit of Camembert to hold it all together. Great start to the day!
Dinner was a bit of an impromptu plan. We were going to have scallops for dinner last week, but our fish monger sold out of them by the time we stopped in. We managed to score some this week, and I found a recipe in one of my favourite cookbooks that looked tasty. As usual, the meal did not disappoint 🙂
Quinoa and Fennel Salad with Scallops and a Pomegranate Glaze
Recipe adapted from The Sprouted Kitchen
- 300 g scallops (should be at room temperature before cooking)
- 1/2 cup quinoa
- 3/4 cup low-sodium chicken broth (original called for veggie broth, but we were out)
- 1 small fennel bulb
- 1 tbsp olive oil
- 2 tbsp finely chopped parsley
- 1/2 cup pomegranate seeds
- Handful of spinach, thinly sliced
- 1 tbsp honey
- 2 tbsp sherry vinegar
- 3/4 cup pomegranate juice
- 1/2 low-sodium chicken broth (again, with the veggie broth)
For the glaze, combine the honey and sherry in a small saucepan over medium heat. Add the pomegranate juice and bring to a simmer. Cook until reduced by half, stirring occasionally. Add the chicken broth and reduce by half again. Set this aside.
Bring the broth to a boil in a saucepan. Add the well-rinsed quinoa. Cover, reduce the heat to low and cook until the liquid has been absorbed (about 15 minutes). Remove from heat and let sit covered for 5 minutes. While the quinoa is cooking, thinly slice the fennel and chop the herbs. Once the quinoa is cooked, add the fennel, herbs, olive oil and pomegranate seeds. Toss well.
For the scallops, make sure they are at room temperature. Pat dry and salt & pepper both sides. Heat a bit of oil in a frying pan over medium-high heat. Once hot, add the scallops to the pan, leaving some room around each one. Let cook for 3 – 4 minutes (depending on size). Flip and sear the other side for 1 – 2 minutes more.
To serve, divide the quinoa salad into two bowls and top with the spinach chiffonade. Add the scallops and drizzle with the pomegranate glaze.