Sautéed Scallops and Quinoa with Orange-Avocado Salsa

INGREDIENTS

• 1 cup white, red or multi-color quinoa
• 1 1/2 cups water
• Kosher salt, to taste
• 1 Tbs. olive oil
• 2 to 4 Tbs. chopped fresh basil
• Freshly ground pepper, to taste
• 2 oranges, peel and pith removed
• 1 large avocado, peeled, pitted and finely diced
• 3 Tbs. minced fresh basil
• 2 Tbs. minced shallot
• 1 1/2 tsp. seeded and minced red jalapeño
• Kosher salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 10 to 12 oz. sea scallops, patted dry