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