If you are watching your weight or just looking for a healthy alternative this meal per serving is only 335 calories with 10 grams of fat. We used fresh diver sea scallops. The scallops were quickly seared until golden brown on each side and served along side of quinoa.
Quinoa (pronounced KEEN-wah) is a high protein and nutritious seed, originally from the Andes region of South America. This grain has a slightly nutty flavor which makes it an excellent substitute for rice or cous-cous. Quinoa is very easy to prepare and cooks quickly.
Remove from the heat and whisk in the vinegar, citrus juices, zest, and the coriander. Return to medium heat and boil until thick, about 8 minutes. Remove from the heat and whisk in the butter; keep warm.
3. Season the scallops on one side with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes. Flip and cook until golden on the other side, 2 to 3 minutes more minutes.
4. Fluff the quinoa with a fork and divide among plates. Top with the scallops, drizzle with the citrus sauce and sprinkle with parsley.