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
  • Fresh basil, 3 tablespoons minced
  • Shallot, 2 tablespoons minced
  • Red jalapeño, teaspoons seeded and minced
  • Kosher salt and freshly ground pepper
  • Olive oil, 2 tablespoons
  • Sea scallops, 10–12 oz (315–375 g), patted dry
  • Basic Quinoa, using basil as an addition

Method

  1. Cut the oranges in half, slice them ⠓ inch (9 mm) thick and then cut into ⠓-inch (9-mm) cubes. Place in a bowl. Gently mix in the avocado, basil, shallot and jalapeño. Season to taste with salt and pepper.
  2. 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 springy to the touch, about 2 minutes on each side.
  3. Spread the quinoa on 2 warmed plates. Top with the salsa and then the scallops and serve right away.

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