Cook the quinoa following the directions on the pack and let cool.
Zest 1 orange and transfer the zest to a large bowl.
Slice the outside of the oranges and cut out the segments adding them to the bowl.
Squeeze the juice from 1 orange and add it to the zest and orange segments.
When the quinoa is cool transfer it to the bowl with the mango, garlic, cilantro and tomato.
Add the chilli if desired and mix all of the ingredients together.
Taste and season with salt and black pepper
Add the extra virgin olive oil and mix once again.
Transfer to the fridge.
In a cast-iron skillet heat the canola oil until very hot.
Season the scallops with your chosen seasoning and place them into the hot pan.
Sear the scallops for about 4 minutes on each side until they have a golden crust.
Transfer the quinoa mixture to a large serving platter.
Place the scallops on top of the quinoa and garnish with extra chopped cilantro.