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  • Jefferson Adams
    Jefferson Adams

    Citrus Scallops over Quinoa (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Caption: The finished citrus scallops over quinoa. Photo: CC-jordanmit09

    This is a wonderfully sweet way to prepare scallops. The integrity of the scallops is well-maintained by giving them a light sear on each side, allowing them to hold their own against the tangy citrus sauce. This is a dish that utilizes both the juice and the zest of the fruit along with the savory aroma of the cider and coriander which work synchronously to create powerful dimension in the mouth. Because the quinoa cooks on its own, this recipe does not take long and makes for a beautiful presentation.

    Ingredients:
    1 ½ pounds sea scallops
    4 tangerines
    2 oranges
    1 small lemon
    1 cup quinoa, rinsed
    2 ¼ cups water
    2 tablespoons apple cider vinegar
    1 ½ teaspoons toasted coriander seeds, crushed
    3 tablespoons melted butter
    2 tablespoons sugar
    1 tablespoon olive oil
    1 tablespoon fresh chives, chopped
    1 ½ teaspoon salt
    1 teaspoon pepper

    Preparation:
    Season water with ½ teaspoon salt in a medium saucepan and add quinoa. Bring to a rapid boil and then reduce heat to low and simmer, uncovered until the water is fully absorbed, up to 15 minutes. Fluff with a fork.

    While quinoa is cooking, grate 1 teaspoon of orange and lemon zest. Juice all the fruits into a bowl. Heat sugar in a skillet over medium heat until it turns a tawny-amber color. Remove from heat and whisk in vinegar, juices, zest and coriander. Return to heat and bring to a boil. Cook until sauce thickens and becomes syrupy, 8-10 minutes. Remove from heat and whisk in butter. Keep warm.

    Heat olive oil in a large skillet. Sprinkle scallops with remaining salt and pepper. Add scallops to skillet and sear first side until golden in color, about 4 minutes. Flip once and cook the other side for 2-3 more minutes.

    Serve scallops over a bed of quinoa and finish with a drizzle of the warm citrus sauce.


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    This recipe looks fantastic, though I wouldn't use quite so much water to cook the quinoa. I never go more than a 2:1 ratio of liquid to quinoa.

     

    Thanks for sharing this recipe. I have never cooked scallops before and now I will be dreaming about them in a citrus drizzle all night.

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    In reply to the amount of water used for quinoa..the above seems reasonable if it is the dark colored quinoa.... I find that the light colored quinoa cooks with less water and time than the dark quinoa which uses more (I use vegetarian stock over water) liquid and cooks longer. I just keep checking, because they really only are cooked when "puffed".

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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