Seared Scallops with Citrus-Ginger Quinoa

Servings 4


  • 1 pound fresh or frozen sea scallops
  • 1 cup water
  • 1/2 cup quinoa rinsed and drained
  • 1 teaspoon grated fresh ginger
  • 3/4 teaspoon finely shredded orange peel divided
  • 1/2 teaspoon finely shredded lemon peel divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon McCormick┬« Red Pepper Crushed
  • 2 tablespoons snipped fresh basil
  • 4 teaspoons butter
  • 1/2 cup reduced-sodium broth
  • Fresh basil leaves optional


  1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside.

  2. In a small saucepan combine water, quinoa, ginger, 1/2 teaspoon orange peel, 1/4 teaspoon lemon peel, salt and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Stir in basil.

  3. Meanwhile, in a large skillet melt butter over medium-high heat. Add scallops to skillet. Cook 2 to 3 minutes or until scallops are nearly opaque, turning once. Remove scallops from skillet; keep warm. Add broth, the remaining 1/4 teaspoon each orange and lemon peel to skillet. Bring to boiling. Boil, uncovered, 2 minutes.

  4. Serve scallops and broth mixture over quinoa mixture. If desired, garnish with basil leaves.