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.
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.