Seared Scallops with Israeli Couscous

Name: Seared Scallops with Israeli Couscous
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters Sun Gold or cherry tomatoes, halved; 118 milliliters picked cilantro leaves, roughly chopped; 1 ear corn, kernels removed; 237 milliliters whole wheat Israeli couscous; 1 jalapeno, thinly sliced; 2 servings Kosher salt and freshly ground black pepper; 2 Tbsps freshly squeezed lemon juice from 1 lemon; 3 Tbsps olive oil, divided; 2 Tbsps thinly sliced scallions, light green and white parts only; 6 scallops; 296 milliliters low-sodium canned or homemade chicken or vegetable broth

Seared Scallops with Israeli Couscous might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains around 19g of protein, 23g of fat, and a total of 605 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up cherry tomatoes, lemon juice from 1 lemon, jalapeno, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Add broth to a 12-inch skillet over high heat and bring to a boil.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

Add couscous and corn, season to taste with salt and pepper, stir to combine, and reduce heat to a bare simmer. Cover and allow to cook, stirring occasionally, until the excess liquid is absorbed, 8 to 10 minutes. Stir in 1 tablespoon of oil and the lemon juice, cover, and cook for 1 more minute.

Ingredients you will need

Salt And Pepper

Lemon Juice

Couscous

Corn

Cooking Oil

Place the couscous in a serving bowl and combine with scallions, tomatoes, jalapeno, and cilantro. Set aside.

Ingredients you will need

Green Onions

Cilantro

Couscous

Jalapeno Pepper

Tomato

Equipment you will use

Bowl

Pat the scallops dry with a paper towel and then season generously with salt and pepper. In the same skillet, heat remaining 2 tablespoons olive oil over medium-high heat until barely smoking.

Ingredients you will need

Salt And Pepper

Olive Oil

Scallops

Equipment you will use

Paper Towels

Frying Pan

Add the scallops and cook without moving until golden brown on first side, 2 to 3 minutes, flip, and cook until barely cooked through, about 2 minutes longer.

Ingredients you will need

Scallops

Place on top of the couscous mixture and serve immediately.

Ingredients you will need

Couscous

Equipment

Frying Pan

Bowl

Paper Towels

Ingredients

Servings:

237milliliters

Sun Gold or cherry tomatoes, halved 118milliliters

picked cilantro leaves, roughly chopped 1

ear corn, kernels removed 237milliliters

whole wheat Israeli couscous 1

jalapeno, thinly sliced 2servings

Kosher salt and freshly ground black pepper 2Tbsps

freshly squeezed lemon juice from 1 lemon 3Tbsps

olive oil, divided 2Tbsps

thinly sliced scallions, light green and white parts only 6

scallops 296milliliters

low-sodium canned or homemade chicken or vegetable broth

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.