Grilled Scallops with Orange Quinoa

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Calories 433, total fat 18 G., saturated fats 2.5 G., proteins 23 G., carbohydrates 44 G., fiber 6 G., cholesterol 27 mg, sodium 1104 mg, sugar 4 G.

Treat yourself to a delicious and light Mediterranean-inspired dish that harmoniously blends a variety of textures and flavors. Grilled scallops are served with cooked quinoa, which has a rich, orange-flavored aroma. Cooking the quinoa with orange zest is a great way to mask its slightly bitter flavor. The cooked quinoa is tossed with fresh herbs, canned chickpeas, and a citrus dressing whose tart flavor pairs perfectly with the seafood. Scallops can be grilled on any grill or in a grill pan. A couple of minutes is enough to keep them tender.

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:

Quinoa

1.5 cups quinoa
Zest of 1 large orange

Scallops

18 scallops, 4-5 cm in size (about 0.5 kg), remove tough muscles
3 tbsp. l. olive oil

Refueling

1/4 cup olive oil
1/4 cup orange juice (about 1 large orange)
2 tablespoons lemon juice
1 can (425g) of canned chickpeas, rinsed
1/3 cup chopped parsley
Special equipment: 12 wooden skewers, 20 cm long, soaked in water for half an hour to prevent them from catching fire

Ingredient Substitution Suggestions

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Recipes with similar ingredients: quinoa grain, Oranges, scallops, lemon, chickpeas, parsley

Cooking the dish according to the recipe:

Quinoa:

In a medium saucepan, combine 2 cups of water, quinoa, orange zest, and 1 teaspoon of salt and bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer until all the liquid is absorbed, 10-12 minutes. Fluff the quinoa with a fork, cover, and let the quinoa sit for another 10-12 minutes.
Scallops:

Heat a grill pan or a gas or charcoal grill over medium-high heat. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (parallel to the first) through the scallops to make turning easier. Repeat with the remaining scallops and skewers to make 6 servings total. Drizzle with olive oil and sprinkle with 2 teaspoons of salt and 1/2 teaspoon of black pepper. Grill until cooked through, 2-3 minutes per side.

Refueling:

In a small bowl, combine olive oil, orange and lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper.
Place the quinoa in a large bowl. Add the dressing, chickpeas, and parsley. Toss to coat. Season with salt and pepper to taste. Top with the grilled scallops and serve.