Scallops with Citrus and Quinoa

Ingredients

• 1 tablespoon apple cider vinegar 
• 1 teaspoon coriander seeds crushed
• 1 tablespoon parsley fresh chopped
• 4 servings kosher salt 
• 1 teaspoon olive oil extra-virgin
• 3  oranges 
• 4 servings pepper freshly ground
• 0.8 cup quinoa rinsed well
• 1.3 pounds sea scallops 
• 2 tablespoons sugar 
• 4  tangerines 
• 2 tablespoons butter unsalted cold cut into pieces

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Combine the quinoa, 2 cups water and 1/2 teaspoon salt in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the water is absorbed, 12 to 14 minutes.
2. Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl.
3. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes.
4. Remove from the heat and whisk in the vinegar, citrus juices and zest, and the coriander. Return to medium heat and boil until thick, about 8 minutes.
5. Remove from the heat and whisk in the butter; keep warm.
6. Season the scallops on one side with salt and pepper.
7. Heat the oil in a large cast-iron skillet over medium heat.
8. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes. Flip and cook until golden on the other side, 2 to 3 more minutes.
9. Fluff the quinoa with a fork and divide among plates. Top with the scallops, drizzle with the citrus sauce and sprinkle with the parsley.
10. Photograph by Antonis Achilleos