10-Ingredient Pan-seared Scallops with Citrus-Ginger Quinoa

Posted by Beni Cook

Perfect as a starter or light lunch. When it comes to mouthwatering dinners ready in minutes—nothing beats scallops, with their crispy, golden brown crust and succulent, buttery interiors.



215 Cal | 6g Fats | 16.7g Carbs | 22.5g Protein



• 453g fresh scallops
• 1 cup water
• ½ cup quinoa, rinsed and drained
• 1 teaspoon grated fresh ginger
• ¾ teaspoon finely shredded orange peel, divided
• ½ teaspoon finely shredded lemon peel, divided
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper
• 2 tablespoons chopped fresh basil
• 4 teaspoons of butter
• ½ cup reduced-sodium chicken broth
• 4 leaves Fresh basil leaves



1)  Rinse scallops and pat dry with paper towels. Set aside.
2) 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, for about 15 minutes or until liquid is absorbed. Stir in chopped basil.
3) Meanwhile, melt butter in a large skillet over medium-high heat. Add scallops to the skillet. Cook for 2 to 3 minutes or until scallops are nearly opaque, turning once. Remove scallops from the skillet; keep warm. Add broth, the remaining 1/4 teaspoon shredded orange peel, and the remaining 1/4 teaspoon shredded lemon peel to the skillet. Bring to boiling. Boil, uncovered, for 2 minutes.
4) Serve scallops and broth mixture over quinoa mixture. If desired, garnish with basil leaves.

Beni Cook
Beni Cook is the Head Personal Trainer and Founder of Beyond Best. Beni is a health and fitness expert who develops individualised exercise programs that will meet your own short and long-term objectives, while providing information, advice and encouragement that will enable you to lead your healthiest life, every day.

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