Scallops with Citrus and Quinoa

By Katecooks

cal 335
fat 10gm
chol 62mg
sodium 475mg
carb 34g
fiber 2g
protein 28g

Ingredients

• 3/4 cup quinoa, rinsed well
• Kosher salt
• 3 oranges
• 4 tangerines
• 2 tbs sugar
• 1 tbs apple cider vinegar
• 1 teas coriander seeds, crushed
• 2 tbs cold unsalted butter, cut into pieces
• 1 1.4 lbs sea scallops, tough foot muscles removed
• Freshly ground pepper
• 1 teas EVOO
• 1 tbs chopped fresh parsley

Preparation

Step 1

1. Combine the quinoa, 2 cups water and 1/2 tsp 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, 12-14 minutes.

2, Meanwhile, grate 1 teas orange zest (appox 1 whole orange), 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 juice and zest and the coriander. Remove from the heat and whisk in butter, keep warm.

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

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.