Ingredients Quinoa: 1 1/2 cups quinoa Zest of 1 large - TopicsExpress

Ingredients Quinoa: 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 Directions For 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. Per serving (based on 6 servings): Calories: 433; Total Fat: 18 grams; Saturated Fat: 2.5 grams; Protein: 23 grams; Total carbohydrates: 44 grams; Sugar: 4 grams; Fiber: 6 grams; Cholesterol: 27 milligrams; Sodium: 1104 milligrams Read more at: foodnetwork/recipes/giada-de-laurentiis/grilled-scallops-with-orange-scented-quinoa-recipe/index.html?oc=linkback

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