Buckwheat & Scallop Salad With Fresh Orange Dressing

• 1 cup buckwheat uncooked white
• 1/4 cup pumpkin seeds
• 1/4 cup goji berries
• 3/4 cup nectarines diced fresh
• scallops Fresh, 3-4 per serving
• red pepper flakes
• oil for searing the scallops
• hemp seeds for topping
• 1 Cara Cara orange
• 1/3 cup olive oil
• 1 ounce pomegranate balsamic vinegar
• 1 1/2 teaspoons agave nectar

1. Cook the buckwheat in 2 cups of cold water for about 10-12 minutes. DON'T overcook. Drain excess liquid and rinse well with cold water to stop the cooking process. Buckwheat should still have a firm texture. Place in bowl to cool.
2. For the Dressing:Use a blender or immersion blender for this process.
3. Peel the orange and puree. NOTE: If the orange is dry add about 1 oz. of water.
4. Slowly blend in olive oil.
5. Add pomegranate balsamic vinegar.
6. Add agave nectar.
7. Dice nectarines.
8. Add the nectarines, pumpkin seeds and goji berries to the cooled buckwheat.
9. Add some of the dressing to the mixture and place in the fridge to allow the flavours to blend.
10. Heat a cast iron skillet (we did ours on the BBQ) with some olive oil added.
11. Sprinkle the scallops with red pepper flakes.
12. Sear on both sides.
13. Place some greens on a plate (I used butter lettuce)

buckwheat uncooked white, pumpkin seeds, goji berries, nectarines diced, serving, red pepper, oil, hemp seeds for topping, orange, olive oil, balsamic vinegar, nectar

Taken from www.yummly.com/recipe/Buckwheat-_-Scallop-Salad-with-Fresh-Orange-Dressing-1649648 (may not work)