Scallops with Citrus and Quinoa

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Delicious! But I made a few modifications to simplify things. First, I realized that the reduced citrus fruit and sugar could easily be replaced by using lemon juice and high quality marmalade. This was fast and worked well. Second, I used red quinoa which is nuttier and more elegant. Third, using an Indian technique I heated the oil and tiny bit of butter and toasted the cumin seeds prior to adding them, and the cumin infused oil, to the citrus mixture. Finally, I find scallops too rich for an entire meal so I seared a small piece of arctic char with the scallops. I served it with garlic rapini and the meal was outstanding!

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This recipe was difficult to make. As others have posted, I had trouble with the sugar turning to candy (although that was a good lesson learned. Also, I had trouble reducing the fruit juices. The sauce wasn't nearly as thick as I wanted it to be. The quinoa was difficult to find, but worth the search. I liked the texture and the flavor, especially with seafood. The final flavors meshed very well, but it was a stressful dish to make.

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I just made this for dinner -- our maiden voyage into the Incan world of quinoa. Everyone voted to add this delicious, protein-rich carb to our repertoire. (It wasn't easy to find in our little, rural, midwest town, however, so Amazon will be my grocer for this product from now on. I was NOT crazy about the way the sugar turned to candy (duh, that's what cooked sugar does, Catherine!that needed to stay over some heat all the time, so next time I might try leaving that out and seeing how the fructose in the citrus reduces on its own...I also added a little Grand Marnier to the sauce, which heightened the flavor, and I loved the coriander! Like others, I used chicken broth instead of water in the quinoa, and I sauted a little shallot while browning the raw quinoa, before adding liquid. It was a very nice meal, and felt really light and healthy. Thanks!

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I loved this! I had really juicy oranges/tangerines so ended up boiling the sauce down about 3-4 more minutes to thicken. I also used chicken broth for the quinoa instead of water. Also used chives, not parsley. Superb! The scallops were perfectly seared in my cast iron grill pan. I must say, this is one of the best scallop dinners I've ever had! Thank you Food Network Magazine!

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I am disappointed with this recipe. The orange sauce was too sweet and didn't go well at all with the scallops and the lingering orange taste in my mouth was not pleasant at all.

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This dish is really nice. We are pescitarian (fish only at my house so the addition of quinoa is great for added protein. I really love the flavors of this dish but I think there needs to be less juice in the sauce. It definitely does not reduce in 8 mins and after 15 mins still didn't have the consistency of a glaze but it tasted great. Also, your scallops need to be dried really well and the oil needs to be really hot before adding them to the pan in order to achieve that nice, brown crust. I think mine were still kind of wet and it was difficult to get a nice sear.

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Sauce is too sweet for my taste. The flavors didn't really complement each other. This sauce would be great in Orange chicken.

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I followed the recipe exactly and loved it! The sauce really gave the plain quinoa a lot of flavor. My daughter and I enjoyed this lovely dinner with salad out on the deck :- (It wasn't too sweet at all

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We don't like sweet so I made the sauce with 1 T butter sauted 2 T scallions added 1 T flour then the orange mixture in the recipe with a dash of cayenne. I cut the scallops in half but kept the cylinder shape with S&P and flour. This tweak was awesome.

Thanks for the tip on the sugar!

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I'd tried quinoa a while back and just couldn't get past the bird seed flavor/texture. Perhaps it was the different brand I used this time, but wow! What a difference. I added a couple packets of GOYA sazon to the quinoa and a little more water than it asks for, then cooked it like rice for about 45 min. So tender. And the SAUCE!!! To die for. Make sure to not overcook the scallops and you've got a fabulous meal that packs a punch (ie. a little goes a long way. My 4-yr-old said "Let's have this every night!"