Healthy Ingredient Recipes Healthy Fish & Seafood Recipes Healthy Shellfish Recipes Healthy Scallop Recipes Seared Scallops with Citrus-Ginger Quinoa Be the first to rate & review! 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 15 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Nutrition Profile: Egg Free Gluten-Free High-Protein Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 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 4 leaves Fresh basil leaves Directions Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside. Combine the water, quinoa, ginger, 1/2 teaspoon of the shredded orange peel, 1/4 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 1/4 teaspoon shredded orange peel, and the remaining 1/4 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. Rate it Print Nutrition Facts (per serving) 215 Calories 6g Fat 17g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 3 to 4 scallops, 1/3 cup quinoa, and 1 tablespoon sauce Calories 215 % Daily Value * Total Carbohydrate 17g 6% Dietary Fiber 2g 6% Total Sugars 0g Protein 23g 45% Total Fat 6g 8% Saturated Fat 3g 14% Cholesterol 48mg 16% Vitamin A 275IU 5% Vitamin C 5mg 5% Folate 53mcg 13% Sodium 434mg 19% Calcium 46mg 4% Iron 1mg 8% Magnesium 108mg 26% Potassium 519mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved