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Grilled Scallops With Citrus Quinoa
Category
Main Course
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- For The Quinoa:
- 1 1/2 cups quinoa
- Zest of 1 large orange
- Kosher salt
- For The Scallops:
- 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
- For The Dressing:
- 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
Instructions
- Special equipment: Twelve 8-inch wooden skewers, soaked in water for 30 minutes to prevent scorching
- 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.
Nutrition
Nutrition
- per serving
- Calories
- 498
Amount/Serving
% Daily Value
- Carbs
- 52 grams
- Protein
- 26 grams
- Fat
- 21 grams
- Saturated Fat
- 3 grams
- Trans Fat
- 1 grams
- Cholesterol
- 27 milligrams
- Sodium
- 452 milligrams
- Fiber
- 8 grams
- Sugar
- 4 grams
2 comments
This was a huge hit! Gobbled up in no time! So healthy and deliciously good!
Delicious! Variations: marinated the scallops in the oil, salt and pepper ahead of time; used more of the juices and less of the oil for the dressing, and marinated the garbanzo beans in it before mixing it with the quinoa; sadly could not grill the scallops so seared them in a skillet, still excellent! Bravissima Giada!