Name: Seared Scallops with Saffron Couscous
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 large lemon -; 1 bottle clam juice -; 1/4 c. water -; 1/2 c. grape tomatoes -; 1 oz. fully cooked chorizo -; 1/4 tsp. saffron threads -; 1 package frozen peas -; 1 c. couscous -; 1/2 tsp. salt -; 1/4 tsp. coarsely ground black pepper -; 1 lb. sea scallops -; 1 tbsp. olive oil -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Seared Scallops with Saffron Couscous

1. 1 large lemon -

2. 1 bottle clam juice -

3. 1/4 c. water -

4. 1/2 c. grape tomatoes -

5. 1 oz. fully cooked chorizo -

6. 1/4 tsp. saffron threads -

7. 1 package frozen peas -

8. 1 c. couscous -

9. 1/2 tsp. salt -

10. 1/4 tsp. coarsely ground black pepper -

11. 1 lb. sea scallops -

12. 1 tbsp. olive oil -

How to cook deliciously - Seared Scallops with Saffron Couscous

1. Stage

From lemon, grate 2 teaspoons peel and squeeze 2 tablespoons juice.

2. Stage

In 3-quart saucepan, heat clam juice, water, tomatoes, chorizo, and saffron to boiling over high heat. Stir in peas; heat to boiling. Remove saucepan from heat; stir in couscous, 1 teaspoon lemon peel, and 1/4 teaspoon salt. Cover and let stand 5 minutes.

3. Stage

Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop. Rinse scallops under cold running water to remove sand from crevices. Pat scallops dry with paper towels.

4. Stage

In medium bowl, toss scallops with 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1 teaspoon lemon peel. In 12-inch skillet, heat oil over medium-high heat until very hot. Add scallops; cook 5 to 6 minutes or until browned and opaque throughout, turning over once.

5. Stage

Remove skillet from heat; stir in lemon juice. Fluff couscous mixture with fork and serve with scallops.