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Grilled Scallops With Orange-Scented Quinoa

Sunday, 11 January 2015 00:00  by Emily S.

This recipe pairs two of the most nutritionally complete foods, scallops and quinoa. Loaded with iodine, vitamin B12, phosphorus and magnesium, it is no surprise that scallops are considered on the world’s healthiest foods, for both physical and mental health.

The Omega 3 fatty acids found in scallops are essential nutrients in fighting depression and improving mood, while quinoa is packed with vital anti-inflammatory properties. Drizzle the zesty orange dressing for a tasty meal that nourishes both mental and physical wellness.

Quinoa Ingredients:

  • 1 ½ cups quinoa
  • Grated zest of 1 large orange
  • 1 teaspoon kosher salt

Scallops Ingredients:

  • 1 ½ pounds (1 1/2 – 2 inch) scallops (16-20)
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Dressing Ingredients:

  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh orange juice (from 1 large orange)
  • 2 tablespoons fresh lemon juice (from 1 large lemon)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/3 cup chopped fresh flat-leaf parsley leaves

Special equipment:

  • 12 (8 inch) wooden skewer, soaked in water for 30 minutes to prevent scorching.


For quinoa, 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. 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, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread 3 scallops onto a skewer. Thread another skewer along side the first through the scallops about ½ inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with the salt and pepper. Grill until cooked through, 2-3 minutes per side.

For the dressing, in a small bowl, whisk together the olive oil, orange juice, lemon juice, salt and pepper until smooth. Put the quinoa into a large serving bowl. Add the dressing, chickpeas, and parsley. Toss until coated. Arrange the grilled scallops on top and serve.

Source: Giada’s Feel Good Food

Last modified on Sunday, 11 January 2015 01:54

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