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.
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 springy to the touch, about 2 minutes on each side.
Spread the quinoa on 2 warmed plates. Top with the salsa and then the scallops and serve right away.