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.
For the Dressing: Peel the orange and puree. Use a blender or immersion blender for this process. NOTE: If the orange is dry add about 1 oz. of water.
Slowly blend in olive oil.
Add pomegranate balsamic vinegar.
Add agave nectar.
Dice nectarines. Add the nectarines, pumpkin seeds and goji berries to the cooled buckwheat.
Add some of the dressing to the mixture and place in the fridge to allow the flavours to blend.
Heat a cast iron skillet (we did ours on the BBQ) with some olive oil added.
Sprinkle the scallops with red pepper flakes.
Sear on both sides.
Place some greens on a plate (I used butter lettuce)
Add the buckwheat salad.
Top with seared scallops.
Drizzle with additional dressing.
Sprinkle with hemp seeds.
Alternatively, you can grill the scallops on the bbq.
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