Heat a large non-stick skillet over medium-high heat, heat about 2 teaspoons of olive oil. Working in batches, lightly season the scallops with salt and pepper, and sear for about 2 minutes, or until golden brown on one side. Flip the scallops and cook for about 2-3 minutes more, until the other side is also golden brown. Transfer to a plate and set aside.
In a small bowl, stir together the citrus, onion, cilantro and lime juice. Season to taste with kosher salt.
In a separate bowl, stir together the quinoa, almonds, scallions, and remaining teaspoon of olive oil. Season to taste with kosher salt.
Serve the scallops with cooked quinoa and top with citrus salsa.