This past week, I was able to find fresh scallops again and decided to pair them with some couscous. The couscous was just a boxed Middle East couscous, but delicious with the scallops. You could pair them with any flavor of rice or couscous you'd like. These scallops were super simple to cook and took no time at all! Enjoy!
Ingredients:
10-12 sea scallops (this is a hefty portion for 2 people)
dash of lemon pepper seasoning
squeeze of fresh lemon
dash of sea salt
1-2 tb olive oil
1 tb fresh parsley, for garnish (optional)
couscous, prepare per the package instructions
Directions:
The couscous takes a lot longer than the scallops, so start preparing that first. When you have about 8 minutes left, heat the olive oil in a large saute pan. Add enough olive oil to coat the bottom of the pan. Season the scallops with the lemon pepper, lemon juice, and salt. Add the scallops to the pan, not overcrowding them. Sear for approximately 3 minutes per side and then flip, searing the other side for another 3 minutes. They should have a nice brown on them. Top with additional lemon juice and parsley, if desired. Serve over the couscous!
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