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© Meredith Corporation. All rights reserved. Used with permission.
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside.
In a small saucepan combine water, quinoa, ginger, 1/2 teaspoon orange peel, 1/4 teaspoon lemon peel, salt and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Stir in basil.
Meanwhile, in a large skillet melt butter over medium-high heat. Add scallops to skillet. Cook 2 to 3 minutes or until scallops are nearly opaque, turning once. Remove scallops from skillet; keep warm. Add broth, the remaining 1/4 teaspoon each orange and lemon peel to skillet. Bring to boiling. Boil, uncovered, 2 minutes.
Serve scallops and broth mixture over quinoa mixture. If desired, garnish with basil leaves.