James Beard-nominated chef and acclaimed restaurateur José Salazar is a culinary visionary celebrated for his innovative fusion of Latin American and modern American cuisine. 

Salazar is currently embarking on an exciting new chapter with two major ventures: a new location for his acclaimed restaurant, Salazar, set to open in spring 2025, and the recent debut of his Moroccan-inspired Safi Wine Bar. Alongside these, his celebrated restaurants Mita’s and Daylily Deli continue to elevate the local dining scene. Salazar’s culinary vision and influence make him a key figure in the modern culinary world.

For this holiday season, the chef shares one of his inventive recipes — scallops with quinoa and pomegranate molasses — and some expert tips perfect for your festive gathering.

“I think this dish is perfect for a holiday celebration,” Salazar says. “It’s impressive and a little fancy, but super simple to shop for and execute.

“I picked red quinoa because it reminds me of Christmas time, but any quinoa or even couscous can be substituted. While this dish would likely appeal more to the adults and bigger kids in the family, I think some more adventurous little ones would also enjoy it. Another great thing about this dish is how fulfilling it is while also being very healthy. At a time when cookies and cupcakes are tempting you at every turn, it’s nice to have a dish like this in your repertoire.”

Scallops with Quinoa and Pomegranate Molasses 

(Serves 4-6 as a main course)

 Ingredients

30, 10/20 scallops 

2 cups red quinoa 

7 cups water 

3 navel oranges 

1/4 cup pomegranate mollases (available in Mediterranean or specialty markets)

3 + 2 tablespoons extra virgin olive oil 

2 tablespoons vegetable oil 

1 large or 2 small cloves of garlic, minced 

1/4 of a small yellow onion, minced 

1 teaspoon ground cumin 

1/4 cup loose chopped cilantro, plus some leaves for garnish 

Kosher salt and fresh ground pepper to taste 

Instructions

Place the quinoa in a medium saucepan with the water and a generous pinch of kosher salt and ground black pepper. 

Bring to a boil, turn down to a simmer and cook for about 15 minutes or until the quinoa kernels are opening. If the water has fully evaporated before it is cooked, add another cup of water at a time. Once cooked, turn off the heat and cover for 10 minutes. 

Note: If there is still a bit of water in the quinoa, strain the water out and place back into the saucepan. 

Meanwhile, prepare the oranges. Start by cutting the ends of the oranges, then stand them upright. With your knife, peel away the skin and pith. Cut the orange down the middle and then down the middle again. You’ll have 4 pieces. Then proceed to cut them lengthwise — into triangles. Place them aside in a small container and sprinkle with salt to taste.

Season the scallops on both sides with the cumin and salt to taste. 

Place two large sauté pans over high heat. Split the vegetable oil between the two pans. Once the oil is hot, cook the scallops for 2 to 3 minutes on each side. (If you only have one sauté pan, cook the scallops in batches. Do not overcrowd the pan or the scallops will not get caramelized) 

While the scallops are cooking, stir the onions and garlic and 2 tablespoons olive oil into the quinoa and place over low heat to warm it through. Once warm, add the chopped cilantro and adjust the seasoning with salt and fresh black pepper. 

Place the quinoa in the center of the plate. Top each plate with 5 scallops. Add 5 or 6 slices of orange segment to each plate. 

Drizzle the plates with the pomegranate molasses and the remaining 3 tablespoons of olive oil. Garnish with cilantro leaves and serve.