Seared Scallops with Citrus-Ginger Quinoa

Seared Scallops with Citrus-Ginger Quinoa

A great dish to serve as warmer weather arrives, this recipe for Seared Scallops with Citrus-Ginger Quinoa is perfect for lunch or dinner. Pair this up with a sweet white wine such as our Broadmoore Estates White Trails. The crisp, fruit-forward nose and light mouthfeel will complement the scallops beautifully. Those with a Sweet Vinotype will love this one.

5 from 2 votes
Seared Scallops with Citrus-Ginger Quinoa
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.

This delicious recipe for Seared Scallops with Citrus-Ginger Quinoa pairs perfectly with the Broadmoore Estates White Trails.

Our Broadmoore Estates California White Trails takes us down a very aromatic road. The nose explodes with ripe pineapple, lemon, mango and kiwi aromas. This sweet white wine blend from California combines the flavors from three distinct varietals: Riesling, Chenin Blanc and Sauvignon Blanc. There is a nutty, almost savory component, with notes of walnut, pecan and almond. The mouth is very round and opulent but also refreshing with a crisp acidity. The mouthfeel is sweet and unctuous. This wine has clean and straightforward body lines.

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  1. Very delicious i must say! I’ve tried it myself on many occasions and it has left me floating. My kids love it too and we don’t fail to include it on our menu during special days. It is also a healthy meal with lots of natural ingredients your body needs.

  2. This seared scallops with citrus-ginger quinoa have almost become a regular meal for my family. I love it especially because its got a very nice taste and also easy to prepare. Well, maybe we could try pairing it with the Broadmoore Estates White Trail as suggested! I bet it would taste great!

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