Seared Scallops With Snow Peas and Orange
Serves 4|
Hands-On Time:
25m
|
Total Time:
25m
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
- 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.
Nutritional Information
- Per Serving
- Calories 343
- Fat 7g
- Sat Fat 1g
- Cholesterol 43mg
- Sodium 455mg
- Protein 27g
- Carbohydrate 45g
- Sugar 4g
- Fiber 4g
- Iron 4mg
- Calcium 78mg
What does this mean? See Nutrition 101.
Quick Tip
Shrimp can be used in this dish in place of scallops. Or, since the orange zest complements any green vegetable, try green
beans, asparagus, or sugar snap peas (cooking times will vary).
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
