Scallops with Citrus and Quinoa

2013-05-18
  • Yield : 4
  • Prep Time : 13m
  • Cook Time : 27m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    335
  • Fat

    10 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    62 milligrams
  • Sodium

    475 milligrams
  • Carbohydrate

    34 grams
  • Fiber

    2 grams
  • Protein

    28 grams

Ingredients

  • 3/4 cup quinoa, rinsed well
  • Kosher salt
  • 3 oranges
  • 4 tangerines
  • 2 tablespoons sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coriander seeds, crushed
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 1 1/4 pounds sea scallops, tough foot muscles removed
  • Freshly ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley or chives

Method

Step 1

Combine the quinoa, 2 cups water and 1/2 teaspoon salt in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the water is absorbed, 12 to 14 minutes.

Step 2

Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices and zest, and the coriander. Return to medium heat and boil until thick, about 8 minutes. Remove from the heat and whisk in the butter; keep warm.

Step 3

Season the scallops on one side with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes. Flip and cook until golden on the other side, 2 to 3 more minutes.

Step 4

Fluff the quinoa with a fork and divide among plates. Top with the scallops, drizzle with the citrus sauce and sprinkle with the parsley.

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