Ingredients
The following ingredients have 5 Servings
- 1 1/2 cups uncooked quinoa
- 2 navel oranges
- 1 small mango peeled and chopped into dice
- 2 cloves minced garlic
- 1/2 cup fresh chopped cilantro plus extra for garnish
- 1 large tomato (diced and seeded)
- Sea salt and black pepper
- 1 small red chili sliced into small rings (optional)
- tablespoons Extra virgin olive oil (about 3-4)
- 2 tablespoons canola oil
- Seasoning of your choice
- 4-5 large fresh scallops
Instruction
- Cook the quinoa following the directions on the pack and let cool.
- Zest 1 orange and transfer the zest to a large bowl.
- Slice the outside of the oranges and cut out the segments adding them to the bowl.
- Squeeze the juice from 1 orange and add it to the zest and orange segments.
- When the quinoa is cool transfer it to the bowl with the mango, garlic, cilantro and tomato.
- Add the chili if desired and mix all of the ingredients together.
- Taste and season with salt and black pepper
- Add the extra virgin olive oil and mix once again.
- Transfer to the fridge.
- In a cast-iron skillet heat the canola oil until very hot.
- Season the scallops with your chosen seasoning and place them into the hot pan.
- Sear the scallops for about 4 minutes on each side until they have a golden crust.
- Transfer the quinoa mixture to a large serving platter.
- Place the scallops on top of the quinoa and garnish with extra chopped cilantro.
