Scallops With Citrus And Quinoa

PUBLISHED ON: 02.02.2010

If you are watching your weight or just looking for a healthy alternative this meal per serving is only 335 calories with 10 grams of fat. We used fresh diver sea scallops. The scallops were quickly seared until golden brown on each side and served along side of quinoa.

Quinoa (pronounced KEEN-wah) is a high protein and nutritious seed, originally from the Andes region of South America. This grain has a slightly nutty flavor which makes it an excellent substitute for rice or cous-cous. Quinoa is very easy to prepare and cooks quickly.

Scallops With Citrus And Quinoa
Serves 4
Recipe from Food Network

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 teasppon extra-virgin olive oil
1 tablespoon chopped fresh parsley
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, ntil the water is absorbed, 12 to 14 minutes.
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, 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.

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 minutes more minutes.

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


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