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Scallops with Citrus and Quinoa

Scallops with Citrus and Quinoa
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: Meals Matter User
Food Groups: Fruits, Grains, Protein
Main Ingredient: Fish & Shellfish, Rice, Pasta & Bread
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Fiber


3/4 cup Quinoa, rinsed well
3 Oranges
4 Tangerines
2 tablespoons Sugar
1 tablespoons apple cider Vinegar
1 teaspoon Coriander seed, crushed
2 tablespoons unsalted Butter, cold & cut into pieces
1 3/4 pounds sea Scallops
1 teaspoon olive Oil


Combine the quinoa, 2 cups of water and 1/2 teaspoon 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, 12-14 minutes.

Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from heat and whisk in vinegar, citrus juices, zest and coriander. Return to medium heat and boil until thick, about 8 minutes. Remove from heat and whisk in the butter, keep warm.

Season the scallops on one side with salt and pepper. Heat oil in a large cast iron skillet over medium heat. Add the scallops, seasoned side down and sear until golden, about 4-5 minutes. Flip and cook until golden on the other side, 2-3 minutes.

Fluff the quinoa with a fork and divide among plates. Top with scallops and drizzle with the citrus sauce.

Nutrient Information
Calories: 324
Total Fat: 7 g
Saturated Fat: 3 g
Polyunsaturated Fat: 1
Monounsaturated Fat: 2
Sodium: 214 mg
Carbohydrates: 39 g
Protein: 26 g
Fiber: 5 g
Vitamin A:
Vitamin C:
Calcium: 78 mg

Cook's Notes:

I substituted shrimp for scallops (good ones around here are too hard to find) and it was yummy! Quinoa is a grain...usually found by the organic/vegan foods.