scallops with citrus and quinoa

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.

Note:

• the citurs sauce was very strong... do not put too much on or it will overpower everything.

Prepared: 2011-04-12

Makes: 4 servings

Calories: 355 per serving

Categories: Fish

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