Seared Scallops With Snow Peas and Orange

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Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 343 calories
    • 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
  • March 2010

Ingredients

  1. Check 1cup couscous
  2. Check 2teaspoons plus 1 tablespoon olive oil
  3. Check 16 sea scallops (about 1 1/2 pounds)
  4. Check kosher salt and black pepper
  5. Check 1 orange
  6. Check 3/4pound 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.