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Seafood

Seared Scallops with Israeli Couscous

Seared Scallops with Israeli Couscous

[Photographs: Yasmin Fahr]

Quick-cooking scallops atop whole-wheat couscous makes for an easy, weeknight meal.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Seared Scallops with Israeli Couscous

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About This Recipe

Yield:Serves 2
Active time:20 minutes
Total time:30 minutes
This recipe appears in: Skillet Suppers: Seared Scallops with Israeli Couscous

Ingredients

  • 1 ¼ cups low-sodium canned or homemade chicken or vegetable broth
  • 1 cup whole wheat Israeli couscous
  • 1 ear corn, kernels removed
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 2 tablespoons freshly squeezed lemon juice from 1 lemon
  • 2 tablespoons thinly sliced scallions, light green and white parts only
  • 1 cup Sun Gold or cherry tomatoes, halved
  • ½ jalapeno, thinly sliced
  • ½ cup picked cilantro leaves, roughly chopped
  • 6 scallops

Procedures

  1. 1

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

  2. 2

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

  3. 3

    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. 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. Place on top of the couscous mixture and serve immediately.

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