Author Notes
The key to serving delicious, tender scallops is to never overcook them--otherwise they tighten up and get chewy. Served on a bed of garlic-scented Israel couscous, this dish is sure to please any crowd. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/citrus-scallops-israel-couscous —Healthline
Ingredients
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1
16 oz box Israel couscous
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2 teaspoons
chopped garlic, divided
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1 teaspoon
freshly cracked black pepper
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1 1/2 pounds
large sea scallops
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2 tablespoons
fresh lime juice
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2 tablespoons
fresh lemon juice
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1 teaspoon
lime zest
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1 teaspoon
lemon zest
Directions
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Cook couscous according to package directions, adding 1 teaspoon garlic and pepper to cooking liquid. Set aside, keeping warm.
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Heat a large skillet sprayed with vegetable cooking spray over medium-high heat. When hot add scallops and cook 2 minutes per side or just until golden brown and almost cooked through.
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Add remaining 1 teaspoon garlic, lime and lemon juices and zest and bring to a simmer. Remove from heat and serve with couscous.
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