Scallops with Citrus and Quinoa (Food Network Kitchens) |
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Prep Time: 13 Minutes Cook Time: 27 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
Directions:
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.
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.
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.
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.
5. Per serving: Calories 335; Fat 10 g (Saturated 4 g); Cholesterol 62 mg; Sodium 475 mg; Carbohydrate 34 g; Fiber 2 g; Protein 28 g
6. Photograph by Antonis Achilleos
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