Seared Scallops with Citrus-Ginger Quinoa

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.