Scallops with Citrus and Quinoa

Name: Scallops with Citrus and Quinoa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp apple cider vinegar; 1 teaspoon coriander seeds, crushed; 1 Tbsp chopped fresh parsley or chives; 4 servings Kosher salt; 1 teaspoon extra-virgin olive oil; 3 oranges; 4 servings Freshly ground pepper; 177 milliliters quinoa, rinsed well; 567 grams sea scallops, tough foot muscles removed; 2 Tbsps sugar; 4 tangerines; 2 Tbsps cold unsalted butter, cut into pieces

This gluten free and vegetarian recipe serves 4. One portion of this dish contains around 6g of protein, 9g of fat, and a total of 295 calories. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up oranges, coriander seeds, sugar, and a few other things to make it today.

Instructions

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.

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Quinoa

Water

Salt

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Sauce Pan

Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl.

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Orange Zest

Tangerine

Orange

Juice

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Bowl

Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes.

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Sugar

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Frying Pan

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.

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Coriander

Vinegar

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Whisk

Remove from the heat and whisk in the butter; keep warm.

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Butter

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Whisk

Season the scallops on one side with salt and pepper.

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Salt And Pepper

Scallops

Heat the oil in a large cast-iron skillet over medium heat.

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Cooking Oil

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Frying Pan

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.

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Scallops

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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Scallops

Parsley

Quinoa

Sauce

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

1Tbsp

apple cider vinegar 1teaspoon

coriander seeds, crushed 1Tbsp

chopped fresh parsley or chives 4servings

Kosher salt 1teaspoon

extra-virgin olive oil 3

oranges 4servings

Freshly ground pepper 177milliliters

quinoa, rinsed well 567grams

sea scallops, tough foot muscles removed 2Tbsps

sugar 4

tangerines 2Tbsps

cold unsalted butter, cut into pieces

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.