Seared Scallops with Israeli Couscous Recipe

Seared Scallops with Israeli Couscous Recipe

[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!

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  • Yield:Serves 2
  • Active time: 20 minutes
  • Total time:30 minutes


  • 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


  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.