Ingredients:
- 3/4 cup quinoa, rinsed well
- kosher salt
- 3 oranges
- 4 tangerines
- 2 tbsp. sugar
- 1 tbsp. apple cider vinegar
- 1 tsp. coriander seeds, crushed
- 2 tbsp. cold unsalted butter, cut into pieces
- 1 1/4 lbs. sea scallops, tough foot muscles removed
- 1 tsp. extra-virgin olive oil
- 1 tbsp. chopped fresh parsley or chives
Preparation:
- combine the quinoa, 2 cups water and 1/2 tsp. 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.
- meanwhile, grate 1 tsp. orange zest, then juice all 3 oranges and the tangerines into a bowl.
- sprinkle the sugar in a askillet 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.
- season the scallops on one side with salt & 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.
- fluff the quinoa with a fork and divide among the plates.
- top with scallops, drizzle with the citrus sauce and sprinkle with the parsley.
Notes:
- the citurs sauce was very strong... do not put too much on or it will overpower everything.
First Made:
2011-04-12
2011-04-12
Yield:
4 servings
4 servings
Calories:
355 per serving
355 per serving
Source:
great easy meals 250 fun & fast recipes
great easy meals 250 fun & fast recipes