I always loved scallops. They are light, low in fat and calories and quite tasty. This is a dish that I found in the Food Network magazine that is paired with Quinoa (pronounced Keen-wah). It is a grain that originated in South America. It is a very good protein source and its mild flavor can be mixed with anything. I always found that seafood and citrus went very well together and I think you will too. The sweet flavors of oranges and tangerines give this scallop dish a wonderful flavor. Give it a try, I don’t think you will be sorry.
Scallops with Citrus and Quinoa
Serves 4
Courtesy of The Food Network
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 teasppon extra-virgin olive oil
1 tablespoon chopped fresh parsley
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, 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.
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.
*Note: The original recipe says to cook the orange syrup for 8 minutes…..I would cook it at least 15-20 minutes to get the thick consistency.
Enjoy!
Enjoy!
I know that this is a wonderful dish. Fast, healthy and delicious.
This looks amazing!!! Here’s a similar dish I recently did: Coconut infused quinoa, topped with a ginger vegetable medley saute and seared wild sea scallops. http://wp.me/puWta-4x