QUINOA PILAF WITH SEARED SCALLOPS
EASY ENTERTAINING: Invite friends for a special dinner of quinoa pilaf with seared scallops. Serve with sugar snap peas and baguettes. Make mango splits for dessert. Place mango slices on a dessert plate ( or banana split dish); spoon dabs of vanilla ice cream in center of the mango slices; drizzle with caramel sauce and top with light whipped cream.
Ingredients
2 tablespoons extra- virgin olive oil, divided 3 green onions, sliced, green and white parts separated 1 cup quinoa 1 cup water 2 medium navel oranges 1/ 4 cup toasted sliced almonds 1/ 4 cup chopped cilantro 1 teaspoon cumin, divided 1/ 2 teaspoon ground coriander, divided 1/ 4 teaspoon coarse salt 12 sea scallops ( about 1 pound)
Servings: makes 4 servings Preparation time: 15 minutes Cooking time: 16 to 23 minutes; standing time: 5 minutes
Heat 1 tablespoon oil in a large saucepan on medium. Add onion whites; cook 1 minute or until they begin to brown. Add quinoa; cook, stirring 1 more minute, until toasted and fragrant. Add water; bring to boil. Reduce heat to low and simmer 10 to 15 minutes or until tender. Let stand, covered, 5 minutes.
Meanwhile, over a large bowl, peel orange, removing pith. Cut segments from membranes into bowl. Add chopped onion greens, almonds, cilantro, 1/ 2 teaspoon cumin, 1/ 4 teaspoon coriander and salt to bowl; stir gently to combine. Pat scallops dry with paper towels. Sprinkle both sides of scallops with remaining cumin and coriander. Heat remaining oil in a large iron skillet on medium- high. Add scallops; cook 2 to 3 minutes per side or until golden. Do not overcook. Add quinoa to a serving bowl, along with the orange mixture. Gently combine; add scallops to top and serve.