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Basic Amaranth

Spanish Style Amaranth

Aztec Tapule

2 T amaranth grain
1/4 tsp salt
1/8 tsp cumin
1/8 tsp paprika
6 scallops + oil for cooking (about 3 tablespoons)
1 marinated roasted red pepper
1 small bunch baby arugula
Lemon juice

In a coffee grinder or mini blender, grind the amaranth until it resembles a fine powder. Mix together with the salt and spices. Rinse the scallops and remove their foot. Pat dry. Coat the scallops in the amaranth mix. Heat the oil in a pan until smoking, and then sautee the scallops on both sides until nice and golden brown. Transfer to a plate lined with paper towel to absorb the excess oil. Serve three scallops each on top of the arugula with lemon juice and some thinly sliced red bell pepper.