Looking for an easy seafood dish? This pan-seared scallop recipe with couscous is ready in less than 10 minutes.
Servings: 3
Ingredients
- 1 cup couscous, cooked according to package directions
- 2 teaspoons olive oil
- 1 ½ pounds sea scallops (about 16 scallops)
- ½ tsp Kosher salt, divided
- ½ tsp black pepper, divided
- Zest of 1 orange
- 1 tablespoon olive oil
- ¾ pound snow peas (halved lengthwise)
Directions
- Cook the couscous according to the package directions.
- Meanwhile, heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat.
- Pat the scallops dry and season with ¼ teaspoon each salt and pepper. Cook until opaque throughout and golden brown, 2-3 minutes per side. Transfer to a plate and cover.
- Using a vegetable peeler, remove 4 strips of zest from the orange and thinly slice them.
- Wipe out the skillet. Heat the remaining tablespoon of oil over medium-high heat. Add the snow peas, orange zest and 1/4 teaspoon each salt and pepper.
- Cook, tossing until the snow peas are just tender, about 2 minutes. Serve with scallops and couscous.
Recipe and photo courtesy of What’s Cooking? USDA Mixing Bowl.
Nutrition Facts
Amount per serving
Calories
343
| % DV* | |
| Total Fat 7g | |
| Saturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 43g | |
| Sodium 455mg | |
| Total Carbs 43g | |
| Dietary Fiber 4g | |
| Sugars 4g | |
| Added Sugars 0g | |
| Protein 27g | |
| Vitamin D 0mcg | |
| Calcium 78mg | |
| Iron 4mg | |
| Potassium 529mg |
*Percent Daily Values are included where available. They are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.