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)
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside.
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.
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.
Serve scallops and broth mixture over quinoa mixture. If desired, garnish with basil leaves.