Photo: Grilled Scallops with Orange-Scented Quinoa Recipe
Ingredients
Quinoa:
- 1 1/2 cups quinoa
- Zest of 1 large orange
- Kosher salt
Scallops:
- Vegetable-oil cooking spray
- Eighteen 1 1/2-to-2-inch scallops (about 1 1/2 pounds), tough muscle removed
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
Dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh orange juice (about 1 large orange)
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
- One 15-ounce can garbanzo beans, drained and rinsed
- 1/3 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground pepper
- Special equipment: Twelve 8-inch wooden skewers, soaked in water for 30 minutes to prevent scorching
Directions
For the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt to a boil over medium-high heat. Reduce the heat to a simmer. Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes.
For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side.
For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve.
Per serving (based on 6 servings): Calories: 433; Total Fat: 18 grams; Saturated Fat: 2.5 grams; Protein: 23 grams; Total carbohydrates: 44 grams; Sugar: 4 grams; Fiber: 6 grams; Cholesterol: 27 milligrams; Sodium: 1104 milligrams
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By bhamhomecooking
on February 25, 2013
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Love the combination of orange and scallops. Quinoa adds a fantastic texture pairing to the scallops. I used cilantro because I was out of parsley and it added a nice flavor twist. I also used black beans instead of garbanzo.
By ivergani
on February 23, 2013
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This was my first time cooking Quinoa and also scallops. It was perfect! I just cut down the olive oil in half and it was still amazing!
By leanne97
Cohutta, GA
on January 05, 2013
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This recipe cooks up beautiful. The orange zest and quinoa smells and tastes perfect. The garbanzo beans give a nice opposing texture to the scallops but I think next time I will try this recipe with bay scallops and no beans. All in all a 3 star recipe.
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