Flamed scallops on quinoa fusilli is a nice light meal to start the summer. This dish is filled with slightly cooked bell pepper, cherry tomatoes, lime zest and fresh basil leaves. The sauce is mainly a little butter in which the scallops seared in before getting flamed and caramelized with an orange flavored cognac/brandy (Grand Marnier). A divine dish, and so simple to make. Where I come from, the east part of Canada, scallops are pretty common in our plates. Although, since I’ve been living in Spain, it got quite difficult to find any and when I finally do, they cost so much… So I go to the freezer shop… yes only frozen stuff of all kinds shop, and get my patagonian mini scallops once in awhile. Strange… that in Spain, a seafood lover country, it’s so hard to find any. Although in the West part of Spain, Galicia, they do a meal with…