Grilled Scallops with Orange-Scented Quinoa Recipe

Name: Grilled Scallops with Orange-Scented Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Kosher salt and freshly ground pepper; Special equipment: Twelve 8-inch wooden skewers, soaked in water for 30 minutes to prevent scorching

Servings: persons

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
Kosher salt and freshly ground pepper
Special equipment: Twelve 8-inch wooden skewers, soaked in water for 30 minutes to prevent scorching

1
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.
2
Reduce the heat to a simmer.
3
Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes.
4
Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes.
5
For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill.
6
Spray with cooking spray.
7
Thread 3 scallops onto a skewer.
8
Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier.
9
Repeat with the remaining scallops and skewers to make 6 skewers in total.
10
Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper.
11
Grill until cooked through, 2 to 3 minutes per side.
12
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.
13
Place the quinoa in a large serving bowl.
14
Add the dressing, beans and parsley.
15
Toss until coated.
16
Season with salt and pepper.
17
Arrange the grilled scallops on top and serve.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups quinoa, Zest of 1 large orange, Kosher salt, Vegetable-oil cooking spray, and more.

Yes, Grilled Scallops with Orange-Scented Quinoa falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Scallops with Orange-Scented Quinoa

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