This recipe appears in:Skillet Suppers: Seared Scallops with Israeli Couscous
Quick-cooking scallops atop whole-wheat couscous makes for an easy, weeknight meal.
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- 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
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.
Place the couscous in a serving bowl and combine with scallions, tomatoes, jalapeno, and cilantro. Set aside.
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.