Place the quinoa in a medium saucepan. Rinse with cold water, drain. Repeat rinsing 3 more times, and then drain the quinoa and return to the pan. Add 1½ cups water and a pinch of salt and bring to a boil. Reduce the heat to low, cover and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand at least 5 minutes before serving.
Meanwhile, cut the oranges in half, slice ⅓-inch thick and then cut into ⅓-inch cubes. Place in a medium bowl. Gently mix in the avocado, 3 tablespoons basil, shallot and jalapeno. Season to taste with salt and pepper.
In a large nonstick frying pan over medium-high heat, warm 2 tablespoons of the oil. Sprinkle the scallops with salt and pepper, add to the pan and sauté until almost springy to the touch, about 2 minutes on each side.
Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon oil and ¼ cup basil. Season to taste with salt and pepper. Spread the quinoa on 2 warmed plates. Top with the salsa and then the scallops and serve.
Tip: This salsa is also good with shrimp or any fish as well as chicken breasts or turkey cutlets.