Scallops with Citrus and quinoa

By Ellan

Ingredients

• 3/4 cup quinoa, rinsed well
• Kosher salt
• 3 oranges
• 4 tangerines
• 2 tab. sugar
• 1 tab. apple cider vinegar
• 1 teas. coriander seeds, crushed
• 2 tab. cold unsalted butter, cut into pieces
• 1 1/4 lb.s sea scallops, though foot muscles removed
• Freshly ground pepper
• 1 teas. extra-virgin olive oil
• 1 tab. chopped parsley or chives

Preparation

Step 1

Combine the quinoa, 2 cups water and 1/2 teas. 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.

Meanwhile, grate 1 teas. orange zest, then juice all 3 oranges and the tangerines into a bowl. Sprinkle the sugar in a skillet and cook over med.-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 med. heat and boil until thick, about 8 minutes. Remove from the heat and whisk in the butter; keep warm.

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 to 5 minutes. Flip and cook until golden on the other side, 2 to 3 more minutes.

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