Best 3 Scallops With Citrus And Quinoa Recipes

Quinoa and scallops, a match made in seafood heaven, come together in this delightful dish that combines delicate flavors and textures. Seared scallops, with their tender interiors and slightly caramelized exteriors, are complemented by the nutty flavor and fluffy texture of quinoa, cooked to perfection in a citrus-infused broth. The addition of fresh herbs, zesty citrus segments, and a touch of chili adds layers of flavor and brightness, creating a dish that is both elegant and approachable. Whether you're entertaining guests or looking for a special weeknight meal, this recipe for scallops with citrus and quinoa is sure to impress.

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SCALLOPS WITH CITRUS GINGER SAUCE

Scallops with Citrus Ginger Sauce image

Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce. Watch the video above to see how quickly they come together!

Provided by Lisa Bryan

Categories Main Course

Time 10m

Number Of Ingredients 8

Ingredients

2 tbsp avocado oil
1 1/2 lb sea scallops
1 orange (zested and juiced)
1 lemon (juiced)
1 tbsp fresh ginger (grated)
2 tbsp butter (or ghee)
sea salt (to taste)
fresh thyme (for garnish)

Steps:

Pat your scallops dry with a paper towel and sprinkle them with sea salt.
Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.
Plate your scallops, drizzle more sauce on top and garnish with thyme.

Nutrition Facts : Calories 254 kcal, Carbohydrate 12 g, Protein 21 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 718 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CITRUS SCALLOPS

Citrus Scallops image

My husband and I like to eat seafood at least once a week. Oranges and lemon juice give scallops a refreshing burst of flavor. -Cheri Hawthorne, North Canton, Ohio

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 medium green or sweet red pepper, julienned
4 green onions, chopped
1 garlic clove, minced
2 tablespoons olive oil
1 pound sea scallops
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons lime juice
1/2 teaspoon grated lime zest
4 medium navel oranges, peeled and sectioned
2 teaspoons minced fresh cilantro
Hot cooked rice or pasta

Steps:

In a large skillet, saute the pepper, onions and garlic in oil for 1 minute. Add scallops, salt and pepper flakes; cook for 4 minutes. Add lime juice and zest; cook for 1 minute. Reduce heat. Add orange sections and cilantro; cook 2 minutes longer or until scallops are opaque. Serve with rice or pasta.

Nutrition Facts : Calories 240 calories, Fat 8g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 482mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

GRILLED SCALLOPS WITH ORANGE-SCENTED QUINOA

Grilled Scallops with Orange-Scented Quinoa image

Provided by Giada De Laurentiis

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups quinoa
Zest of 1 large orange
Kosher salt
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
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

Steps:

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.

Tips:

Choose high-quality ingredients. Fresh, plump scallops, ripe citrus fruits, and fluffy quinoa are essential for this dish.
Cook the scallops properly. Searing them quickly over high heat will help them remain tender and juicy.
Don't overcrowd the pan. This will prevent the scallops from cooking evenly.
Use a variety of citrus fruits. Oranges, grapefruits, and lemons all add different flavors to the dish.
Season the quinoa well. A combination of salt, pepper, and herbs will help bring out its flavor.
Garnish with fresh herbs. This will add a pop of color and freshness to the dish.

Conclusion:

This scallops with citrus and quinoa dish is a delicious and healthy meal that is perfect for any occasion. The scallops are tender and juicy, the citrus fruits add a bright and refreshing flavor, and the quinoa is fluffy and filling. This dish is also easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal that is sure to impress, give this scallops with citrus and quinoa recipe a try!