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Grilled Scallops With Orange-Scented Quinoa Recipe

Grilled Scallops With Orange-Scented Quinoa Recipe - House & Home

A light yet satisfying dish with pops of citrus flavour.

Yield: 
6 servings
Ingredients: 

Quinoa:
1 1⁄2 cups quinoa

Grated zest of 1 large orange
1 tsp kosher salt

Scallops:
1 1⁄2 pounds (16-20) 1 1/2" -2" scallops
3 tbsp extra-virgin olive oil
2 tsp kosher salt

1⁄2 tsp freshly ground black pepper

Dressing:
1⁄4 cup extra-virgin olive oil
1⁄4 cup fresh orange juice (from about 1 large orange)
2 tbsp fresh lemon juice (from 1 large lemon)
1 tsp kosher salt
1⁄2 tsp freshly ground black pepper
1 15oz can chickpeas, drained and rinsed
1⁄3 cup chopped fresh flat-leaf parsley leaves

Special Equipment:
12 8" wooden skewers, soaked in water for 
30 minutes to prevent scorching.

Instructions: 

For The Quinoa:
Step 1: In a medium saucepan, bring 2 cups water and the quinoa, orange zest and salt to a boil over medium-high heat. Reduce the heat so that the mixture simmers.

Step 2: Cover the pan and cook until all the liquid has been absorbed, 10-12 minutes. Fluff with a fork, cover the pan and let the quinoa sit for 10-12 minutes.

For The Scallops:
Step 1: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Step 2: Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1⁄2" apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total.

Step 3: Drizzle with the olive oil and season with the salt and pepper. Grill until cooked through, 2-3 minutes per side.

For the dressing:
Step 1: In a small bowl, whisk together the olive oil, orange juice, lemon juice, salt and pepper until smooth.

Step 2: Put the quinoa into a large serving bowl. Add the dressing, chickpeas and parsley. Toss until coated.

Step 3: Arrange the grilled scallops on top and serve.

See more recipes from Giada's Feel Good Food.

Reprinted from Giada's Feel Good Food Copyright 2013 by Giada De Laurentiis. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House, LLC, a Penguin Random House Company.

Photographer: 

Amy Neunsinger

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