Seared Scallops With Pineapple Salsa Couscous
By á-170456
Ingredients
- COUSCOUS:
- 1 can crushed pineapple in its own juice (20 oz)
- 1 cup drained roasted red bell peppers diced
- 1/4 cup finely-chopped fresh mint leaves
- 1/4 cup finely-chopped cilantro leaves
- 2 tablespoons lime juice
- Salt to taste
- Cayenne pepper to taste
- 2 tablespoons olive oil
- 1/2 cup diced red onion
- 1 cup couscous
- SCALLOPS:
- 20 large sea scallops - (abt 1 1/4 lbs)
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons vegetable oil
Details
Servings 4
Preparation
Step 1
For the Couscous: Drain the pineapple, pressing on it with the back of a spoon, reserving all of the juice (1 1/4 cups). To make the salsa, combine the pineapple with the peppers, mint, cilantro and lime juice. Season to taste with salt and cayenne pepper. Place 1/2 cup of the salsa in a small bowl and set aside. Place the remaining salsa in a large mixing bowl.
Heat the olive oil in a saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Pour in the reserved pineapple juice and bring to a boil. Stir in the couscous, cover and remove from the heat. Let stand for 5 minutes. Gently add the couscous to the larger bowl of salsa and combine. Season to taste with salt.
For the Scallops: Place the scallops on a plate and season both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. When the pan is very hot but not smoking, add the scallops. Sear for about 2 minutes. Turn and sear the other side for about 1 1/2 minutes. The scallops should be nicely browned and just starting to crack.
Divide the couscous evenly among 4 plates and top each with scallops. Divide the remaining 1/2 cup of salsa over the scallops for garnish.
This recipe yields 4 servings.
Each serving: 407 calories; 359 mg sodium; 42 mg cholesterol; 15 grams fat; 2 grams saturated fat; 46 grams carbohydrates; 24 grams protein; 2.79 grams fiber.
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