Sautéed Scallops and Quinoa with Orange-Avocado Salsa

Name: Sautéed Scallops and Quinoa with Orange-Avocado Salsa
Yield: Makes 2 Servings
Ingredients: Basic Quinoa, using basil as an addition; Sea scallops, 10–12 oz (315–375 g), patted dry; Fresh basil, 3 tablespoons minced; Shallot, 2 tablespoons minced; Olive oil, 2 tablespoons; Kosher salt and freshly ground pepper; Red jalapeño, 1½ teaspoons seeded and minced; Large avocado, 1, peeled, pitted, and finely diced; Oranges, 2, peel and pith removed

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Quinoa mixed with olive oil and a big handful of fresh herbs makes a refreshing bed for the scallops and zippy salsa made from oranges and avocado. It has become one of my favorite accompaniments to seafood.

Ingredients

Oranges, 2, peel and pith removed
Large avocado, 1, peeled, pitted, and finely diced

Dinner
Gluten-free
Spicy

Method

Cut the oranges in half, slice them â inch (9 mm) thick and then cut into â -inch (9-mm) cubes. Place in a bowl. Gently mix in the avocado, basil, shallot and jalapeño. Season to taste with salt and pepper.
In a large nonstick frying pan over medium-high heat, warm the oil. Sprinkle the scallops with salt and pepper, add to the pan, and sauté until almost