Fresh Scallops

The husband and middle son recently returned from a fishing trip with this . . . a boatload (no pun intended!) of scallops.  I don’t think I ever even thought about how to go scalloping!  But, apparently they had a ball!  The scallops were big, juicy and delicious!  We had the following recipe for dinner and we all loved it!  I have nutritional information at the bottom. . . not too shabby!

GRILLED SCALLOPS WITH ORANGE-SCENTED QUINOA

IngredientsQuinoa:

• 1 1/2 cups quinoa
• Zest of 1 large orange
• Kosher salt

Scallops:

• Vegetable-oil cooking spray
• Eighteen 1 1/2-to-2-inch scallops (about 1 1/2 pounds), tough muscle removed
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper

Dressing:

• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh orange juice (about 1 large orange)
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground pepper
• One 15-ounce can garbanzo beans, drained and rinsed
• 1/3 cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground pepper
• Special equipment: Twelve 8-inch wooden skewers, soaked in water for 30 minutes to prevent scorching

DirectionsFor the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt to a boil over medium-high heat. Reduce the heat to a simmer. Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes.

For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side.

For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.

Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve.