Grilled Scallops with Citrus-Scented Quinoa
Ingredients
Quinoa:
1½ cups Quinoa
Zest of 1 Lemon
4 drops Lime Oil or Zest of 1 Lime
Sea Salt, to taste
Scallops:
Certified Organic Coconut Oil to grease grill
Eighteen 1½ -2 inch scallops (about 1½ pounds), tough muscle removed
3 tablespoons Cold Pressed Olive Oil
Sea Salt, to taste
Black Pepper, freshly ground to taste
Dressing:
¼ cup Cold Pressed Olive Oil
¼ cup Lemon Juice, freshly squeezed
2 tablespoons Lime Juice, freshly squeezed
Sea Salt, to taste
Black Pepper, freshly ground to taste
½ cup English Cucumber, diced small
⅓ cup Fresh Flat-Leaf Parsley, chopped
Sea Salt, to taste
Black Pepper, freshly ground to taste
Special equipment: Twelve 8-inch wooden skewers, soaked in water for 30 minutes to prevent scorching
Directions
Quinoa:
1. In a medium saucepan, bring 2 cups water, the quinoa, zest, citrus oil, pepper, 1 teaspoon salt to a boil over medium-high heat
2. Reduce the heat to a simmer
3. Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes
4. Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes
Scallops:
1. Heat a grill pan over medium-high heat or preheat a gas or charcoal grill
2. Apply coconut oil to the grill evenly
3. Thread 3 scallops onto a skewer
4. Thread another skewer (alongside the first) through the scallops about ½ inch apart to make flipping the skewers easier
5. Repeat with the remaining scallops and skewers to make 6 skewers in total
6. Drizzle with the olive oil and season with 2 teaspoons salt and ½ teaspoon pepper
7. Grill until cooked through, 2 to 3 minutes per side
Dressing:
1. In a small bowl, whisk together the olive oil, lime juice, lemon juice, 1 teaspoon salt and ½ teaspoon pepper until smooth
2. Place the quinoa in a large serving bowl
3. Add the dressing, cucumber and parsley
4. Toss until coated
5. Season with salt and pepper
6. Arrange the grilled scallops on top and serve