Seared Scallops With Snow Peas and Orange

By dorchuk

Ingredients

• 1 cup  couscous
• 2 teaspoons  plus 1 tablespoon olive oil
• 16 sea scallops (about 1 1/2 pounds)
• kosher salt and black pepper
• 1 orange
• 3/4 pound  snow peas, halved lengthwise

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

Cook the couscous according to the package directions.

Meanwhile, heat 2 teaspoons of the 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 to
3 minutes per side. Transfer to a plate and cover.

Using a vegetable peeler, remove 4 strips of zest from the orange. Thinly slice them.

Wipe out the skillet. Heat the remaining tablespoon of oil over medium-high heat. Add the snow peas, orange zest, and ¼ teaspoon
each salt and pepper.

Cook, tossing, until the snow peas are just tender, about 2 minutes. Serve with the scallops and couscous.