Seared Scallops With Snow Peas and Orange

Seared Scallops With Snow Peas and Orange Recipe
Quentin Bacon
Orange zest helps cut through the rich, meaty scallops in this 25-minute meal.

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Serves 4
preparation
25
minutes
cooking
25
minutes

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

Directions

  1. Cook the couscous according to the package directions.
  2. Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat.
  3. 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.
  4. Using a vegetable peeler, remove 4 strips of zest from the orange. Thinly slice them.
  5. 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.
  6. Cook, tossing, until the snow peas are just tender, about 2 minutes. Serve with the scallops and couscous.
Sara Quessenberry
March 2010

Nutritional Information

  • Per Serving
  • Calories 343
  • Fat 7 g
  • Sat Fat 1 g
  • Cholesterol 43 mg
  • Sodium 455 mg
  • Protein 27 g
  • Carbohydrate 45 g
  • Sugar 4 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 78 mg
What does this mean? See Nutrition 101.