Source: Real Simple Magazine, March 2010
Ingredients
- 1 cup couscous
- 2 teaspoons plus 1 tablespoon olive oil
- 16 sea scallops (about 1 1/2 pounds)
- salt and black pepper
- 1 orange
- 3/4 pound snow peas, halved lengthwise
Directions
Cook the couscous according to the package directions.
Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry, season with ¼ teaspoon each salt and pepper, and cook until opaque throughout and golden brown, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm; wipe out the skillet.
Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest.
Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the snow peas, orange zest, and ¼ teaspoon each salt and pepper and cook, tossing, until the snow peas are just tender, about 2 minutes. Serve with the scallops and couscous. (Slight modification: I sprinkled my scallops with garlic powder in addition to the salt & pepper, and also splashed a little lemon juice on them 1/2 way through cooking. Unknown to me, my kids ate my last orange so I used lemon instead this time… YUM!)Enjoy!!!
Jenna says
April 7, 2010 at 9:45 pmYum….thanks for sharing this recipe! This is my first visit here…cute blog! 🙂
Jenna
http://www.momsbalancingact.com