Seared Scallops with Saffron Couscous |
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| Ingredients: | ||||||||||||||||||||||||||
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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 |
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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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