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.
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.
3 lean protein, 1 starch