Pan-Seared Scallops With Lemon Couscous

Chef admin | Restaurant

This dish not only tastes great, it also makes a lovely presentation.

  • Serves: 6
  • Vegetarian: ---
  • Preparation Time: 25 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Fish and Seafood
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 2 tbsp. Soy sauce
      8 oz. pkg. frozen Sugar snap peas
      3/4 tsp. Salt
      1 medium Lemon
      Olive or salad oil
      3/4 lb. Mushrooms
      1 lb. Sea scallops
      1 medium Onion
      1 lg. Red pepper
      1 cup (precooked semolina) Couscous
      2 bunches Arugula


    1. 1) Thinly slice red pepper and onion. Cut each mushroom into quarters. Rinse scallops under running cold water to remove sand from crevices. Pat scallops dry with paper towels.

      2) In nonstick 12-inch skillet over medium-high heat, in 2 teaspoons hot olive or salad oil, cook red pepper and onion until golden brown. Remove red-pepper mixture to plate.

      3) In same skillet, in 1 teaspoon hot olive or salad oil, cook mushrooms until golden brown. Remove mushrooms to plate with red-pepper mixture.

      4) Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 1 1/2 teaspoons juice.

      5) In 2-quart saucepan over high heat, heat lemon juice and 1 1/2 cups water to boiling. Stir in couscous and salt. Cover saucepan and remove from heat. Let stand 5 minutes; stir in lemon peel. Keep warm.

      6) Prepare frozen snap peas as label directs; drain.

      7) In same skillet over medium-high heat, in 1 teaspoon hot olive or salad oil, cook scallops until scallops turn opaque throughout, stirring occasionally, about 3 to 4 minutes.

      8) Return vegetable mixture to skillet with scallops; stir in soy sauce. Cook mixture over medium-high heat until heated through; stir in snap peas.

      9) Arrange arugula on platter. Top with scallop mixture. Spoon couscous on side of platter.

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