Scallops With Couscous Recipes

Steps:

• In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.

Steps:

• Preheat pan to medium heat.
• Spray with canola oil spray.
• Season scallops with salt and pepper on both sides.
• Sear the scallops for approximately 2 minutes per side.
• Remove the scallops from the pan.
• Put garlic, shallot, and red pepper in pan and sauté for 1-1/2 minutes till browned.
• Add in couscous and diced tomatoes.
• Add a bit of water if necessary and cook on low for a while.
• Right before plating add scallops back in, add parsley and basil and squeeze on the fresh lemon juice.

Steps:

• COUSCOUS.
• Cook couscous according to directions. Add salt and pepper to taste and set aside.
• Cook pancetta for 5 minutes. Stir in the couscous, then cream and warm for 2 minutes.
• SAUCE:
• Heat oil and add onions, garlic, and cook for 5 minutes. Add wine and simmer until reduced by 1/2. Reduce heat to very low and add butter a little at a time.
• Slowly add lemon juice, stirring constantly. Strain out the garlic and onion. Salt and pepper to taste.
• SCALLOPS.
• Heat oil over high heat. Add scallops and brown. Add salt and pepper to taste.
• Place couscous on serving platter. Top with scallops then sauce.