Scallops with Citrus and Quinoa

• 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.
2. Reduce the heat to low and simmer, uncovered, until the water is absorbed, 12 to 14 minutes.
3. Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl.
4. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes.
5. Remove from the heat and whisk in the vinegar, citrus juices and zest, and the coriander.
6. Return to medium heat and boil until thick, about 8 minutes.
7. Remove from the heat and whisk in the butter; keep warm.
8. Season the scallops on one side with salt and pepper.
9. Heat the oil in a large cast-iron skillet over medium heat.
10. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes.
11. Flip and cook until golden on the other side, 2 to 3 more minutes.
12. Fluff the quinoa with a fork and divide among plates.
13. Top with the scallops, drizzle with the citrus sauce and sprinkle with the parsley.
14. Per serving: Calories 335; Fat 10 g (Saturated 4 g); Cholesterol 62 mg; Sodium 475 mg; Carbohydrate 34 g; Fiber 2 g; Protein 28 g
15. Photograph by Antonis Achilleos

quinoa, kosher salt, oranges, tangerines, sugar, apple cider vinegar, coriander seeds, cold unsalted butter, muscles, freshly ground pepper, extravirgin olive oil, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/scallops-with-citrus-and-quinoa-recipe.html (may not work)