Seared Scallops with Saffron Couscous
1 large lemon
1 bottle (8-ounce) clam juice
1/4 cup water
1/2 cup grape tomatoes, each cut in half
1 ounce fully cooked chorizo, cut into 1/4-inch pieces (about 1/4 cup)
1/4 teaspoon saffron threads, crumbled
1 package (10-ounce) frozen peas
1 cup couscous
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 pound sea scallops
1 tablespoon olive oil
From lemon, grate 2 teaspoons peel and squeeze 2 tablespoons juice.
In 3-quart saucepan, heat clam juice, water, tomatoes, chorizo, and saffron to boiling over high heat. Stir in peas; heat to boiling. Remove saucepan from heat; stir in couscous, 1 teaspoon lemon peel, and 1/4 teaspoon salt. Cover and let stand 5 minutes.
Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop. Rinse scallops under cold running water to remove sand from crevices. Pat scallops dry with paper towels. In medium bowl, toss scallops with 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1 teaspoon lemon peel. In 12-inch skillet, heat oil over medium-high heat until very hot. Add scallops; cook 5 to 6 minutes or until browned and opaque throughout, turning over once.
Remove skillet from heat; stir in lemon juice. Fluff couscous mixture with fork and serve with scallops.
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