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Photo Credit: Elizabeth Newman

Grilled Scallops With Citrus Quinoa

15 MINPrep Time
15 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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When it comes to a special ingredient like scallops, I really like to keep things simple and let the product shine.

I absolutely love grilled scallops - that char from the girll and the golden-brown grill marks are just so mouthwatering. For this recipe, I paired the scallops with quinoa. Quinoa is so delicate and has that mild nutty flavor, I thought it would be a great bed for an equally delicate ingredient like scallops.

Of course, when I think of any seafood, my mind always goes to citrus! The quinoa is cooked with some orange zest, then tossed with a vibrant citrus vinaigrette, parsley, and some garbanzo beans to bulk it up and add more texture. 

All-in-all, this is a very quick and simple dinner for spring or summer. I think the citrusy quinoa and the tender scallops make a pretty perfect bite.

Grilled Scallops With Citrus Quinoa

Grilled Scallops With Citrus Quinoa


Main Course

Prep Time

15 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Grilled Scallops With Citrus Quinoa


  • 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


  1. Special equipment: Twelve 8-inch wooden skewers, soaked in water for 30 minutes to prevent scorching
  2. 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.
  3. 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.
  4. 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.
  5. 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.



per serving
Amount/Serving % Daily Value
52 grams
26 grams
21 grams
Saturated Fat
3 grams
Trans Fat
1 grams
27 milligrams
452 milligrams
8 grams
4 grams
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1 comment

  • Author's avatar image
    Alessandro Iannaccone - Jun 09

    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!

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