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Citrus Scallops over Quinoa (Gluten-Free)


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

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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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2 Responses:

 
Tammi Kibler
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said this on
19 Jan 2011 5:25:22 PM PDT
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.

 
Gloria
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said this on
01 Feb 2011 4:34:53 PM PDT
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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I have notice that I am sick much less often.

Thanks everyone. I appreciate the answers. I'm waiting to hear back from her dr and then we will go from there. If the dr doesn't think the results show anything then I will get a second opinion thanks to everything that has been shared on here. I will make sure and not change her diet for now. I am planning on getting tested myself, I have had suspicions since last summer that I could have it. I have a form of autoimmune arthritis, just unclear exactly what it is at this time. I going to ask to be tested for celiac at my next appt though.

I was diagnosed in 2002 and I think I have had maybe 2 actual colds since then. I figured the same as you that with my immune system not having to try and 'save' me from gluten that it now is able to fight off the occasional virus. The only thing it hasn't been able to fight off is shingles. Thankfully those are clearing and I blame myself for that with lack of sleep and a very poor diet for a bit. Lesson learned, one does not live off crackers and cheese alone.

Welcome to the board. I agree with the previous posters that you are very likely looking at celiac. Please do keep her on gluten until all celiac related testing is finsihed. After that do give the diet a good strict try even if the biopsies are negative. Also keep in mind that celiac is genetic so it would be a good idea to screen others in the family even if they don't seem to have symptoms.

@jddh So...did the restricted diet you were going to implement work (FODMAP or Whole Foods)? I recall that you were mis-diagnosed at one point with refractory celiac disease, but it was later determined that you were getting trace amounts of gluten in your diet. If you are not catching colds, I assume that you have healed from the damages of celiac disease? I hope so!!! ?