Scallops with Citrus and Quinoa

At least every couple of weeks, I try to spend an hour or two sufing the blogsphere. A few weeks ago, I came across Tomatoes on the Vine. Velva's recipes and photographs are lovely and definitely worth a look. I know I've added her blog to my daily reading list.

Earlier this week, I was thrilled to find her recipe for Scallops with Citrus and Quinoa. We had Citrus Glazed Scallops on the cruise. They were delicious and I wanted to find a recipe to try at home.

I've been trying to use Quinoa more often as a side dish. It's a nice change from rice or pasta. Plus it's so good for you. My husband came home tonight and said, "Oh we're having King Wah?". I guess to him it's named after some famous king.

I didn't have the oranges, tangerines or the coriander. I used clementines and omitted the coriander. I don't think it was as citrusy as it might have been but they were still delicious.



Scallops With Citrus And Quinoa
Serves 4
Recipe from Food Network

Ingredients:
3/4 cup quinoa, rinsed well
Kosher salt
3 oranges
4 tangerines
2 tablespoons sugar
1 tablespoon apple cider vinegar
1 teaspoon coriander seeds, crushed
2 tablespoons cold unsalted butter, cut into pieces
1- 1/4 pounds sea scallops, tough foot muscles removed
Freshly ground pepper
1 teasppon extra-virgin olive oil
1 tablespoon chopped fresh parsley

Directions:
1. Combine the quinoa, 2 cups 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, ntil the water is absorbed, 12 to 14 minutes.

2. 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 the heat and whisk in the vinegar, citrus juices, 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.

3. Season the scallops on one side with salt and 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 more minutes.

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