Scallops with quinoa in citrus sauce

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 335, total fat 10 G., saturated fats 4 G., proteins 28 G., carbohydrates 34 G., fiber 2 G., cholesterol 62 mg, sodium 475 mg, sugar 0 G.

For a twist on the classic scallop and lemon juice combination, try a light, citrusy, spicy sauce made with orange and tangerine juice. Drizzle it over the seared scallops and serve with some steamed quinoa.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup quinoa, rinsed thoroughly
3 oranges
4 tangerines
2 tablespoons of sugar
1 tbsp. apple cider vinegar
1 teaspoon crushed coriander seeds
2 tablespoons chilled unsalted butter, cut into pieces
600 g of scallops, tough stems removed
1 teaspoon extra-virgin olive oil
1 tbsp chopped fresh parsley or chives

Ingredient Substitution Suggestions

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Recipes with similar ingredients: scallops, quinoa, Orange juice, apple cider vinegar, coriander

Cooking the dish according to the recipe:

Place the quinoa in a saucepan, add 2 cups of water and 0.5 teaspoon of salt, and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the water is absorbed, 12-14 minutes.
Meanwhile, grate 1 teaspoon of orange zest, then squeeze the juice from all three oranges and the tangerines into a bowl. Sprinkle the sugar into a skillet and heat over medium-high heat until it turns a deep amber, about 5 minutes. Remove from the heat and stir in the vinegar, citrus juice and zest, and coriander. Return to medium heat and simmer until the liquid thickens, about 8 minutes. Remove from the heat and stir in the butter; keep warm.

Season the scallops with salt and pepper on one side. Heat the olive oil in a large cast-iron skillet over medium heat. Add the scallops, seasoned side down, and cook until golden brown, 4-5 minutes. Flip and cook until golden brown on the other side, another 2-3 minutes.
Fluff the quinoa with a fork and divide among plates. Top with scallops, drizzle with citrus sauce, and sprinkle with chopped parsley.

Categories:

recipe / Calorie content of prepared meals / Main courses / Cereals, legumes / Fish and seafood / Food Network - recipes

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