Scallops with Citrus and Quinoa

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  • Level: Easy
  • Total: 40 min
  • Prep: 13 min
  • Cook: 27 min
  • Yield: 4
  • Nutrition Info
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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 teaspoon extra-virgin olive oil

1 tablespoon chopped fresh parsley or chives


  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, until 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 and 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 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 the parsley.

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