Simple Scallops And Couscous Recipes

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Steps:

• Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
• Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

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:

• Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.
• Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.

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.