Scallops with Citrus and Quinoa

Ingredients

• 1 C. quinoa
• 3 oranges
• 4 tangerines
• 2 T. sugar
• 1 T apple cider vinegar
• 1 t. coriander seeds, crushed
• 2 T. cold unsalted butter
• 1 1/4 lb sea scallops, tough foot muscles removed
• 1 T chopped fresh parsley or chives
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Directions

Cook the quinoa according to package directions.  Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl.  Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes.  Remove from the heat and whisk in the vinegar, citrus juices and zest, and the coriander.  Return to medium heat and boil until thick, about 8 minutes.  Remove from the heat and whisk in the butter, keep warm.

Season the scallops on one side with salt and pepper.  Heat the oil in a large cast-iron skillet over medium heat.  Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes.  Flip and cook until golden on the other side, 2 to 3 more minutes.Fluff the quinoa with a fork and divide among plates. 

Top with the scallops, drizzle with the citrus sauce and sprinkle with the parsley.  Serves 4

If you don''t like scallops, you can substitute with 1 lb of shrimp!

Recipe courtesy of Food Network Magazine