Seared Scallops with Citrus-Ginger Quinoa

Seared Scallops with Citrus-Ginger Quinoa

0 Reviews
From: Diabetic Living Magazine

As long as you've got frozen scallops in your freezer, this main dish recipe can be on the table in just 35 minutes, using other common ingredients you'd normally have on hand.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound fresh or frozen sea scallops
  • 1 cup water
  • ½ cup quinoa, rinsed and drained
  • 1 teaspoon grated fresh ginger
  • ¾ teaspoon finely shredded orange peel, divided
  • ½ teaspoon finely shredded lemon peel, divided
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons chopped fresh basil
  • 4 teaspoons butter
  • ½ cup reduced-sodium chicken broth
  • Fresh basil leaves (optional)


  • Prep

  • Ready In

  1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside.
  2. Combine the water, quinoa, ginger, ½ teaspoon of the shredded orange peel, ¼ teaspoon of the shredded lemon peel, the salt, and crushed red pepper in a small saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Stir in chopped basil.
  3. Meanwhile, melt butter in a large skillet 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 ¼ teaspoon shredded orange peel, and the remaining ¼ teaspoon shredded 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.

Nutrition information

  • Serving size: 3 to 4 scallops, ⅓ cup quinoa, and 1 tablespoon sauce
  • Per serving: 215 calories; 6 g fat(3 g sat); 2 g fiber; 17 g carbohydrates; 23 g protein; 53 mcg folate; 48 mg cholesterol; 0 g sugars; 275 IU vitamin A; 5 mg vitamin C; 46 mg calcium; 1 mg iron; 434 mg sodium; 519 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 1 starch

Reviews 0