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    Citrus Scallops over Quinoa (Gluten-Free)


    Jefferson Adams
    Image 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.


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    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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    Guest Tammi Kibler

    Posted

    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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    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

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