Scallops with quinoa in citrus sauce

Ingredients:

• 3/4 cup quinoa, rinsed thoroughly
• 3 oranges
• 4 tangerines
• 2 tablespoons of sugar
• 1 tbsp. apple cider vinegar
• 1 teaspoon crushed coriander seeds
• 2 tablespoons chilled unsalted butter, cut into pieces
• 600 g of scallops, tough stems removed
• 1 teaspoon extra-virgin olive oil
• 1 tbsp chopped fresh parsley or chives

Preparation:

1. Place the quinoa in a saucepan, add 2 cups of water and 0.5 teaspoon of salt, and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the water is absorbed, 12-14 minutes.
2. Meanwhile, grate 1 teaspoon of orange zest, then squeeze the juice from all three oranges and the tangerines into a bowl. Sprinkle the sugar into a skillet and heat over medium-high heat until it turns a deep amber, about 5 minutes. Remove from the heat and stir in the vinegar, citrus juice and zest, and coriander. Return to medium heat and simmer until the liquid thickens, about 8 minutes. Remove from the heat and stir in the butter; keep warm.
3. Season the scallops with salt and pepper on one side. Heat the olive oil in a large cast-iron skillet over medium heat. Add the scallops, seasoned side down, and cook until golden brown, 4-5 minutes. Flip and cook until golden brown on the other side, another 2-3 minutes.
4. Fluff the quinoa with a fork and divide among plates. Top with scallops, drizzle with citrus sauce, and sprinkle with chopped parsley.