Rating: 3.5 stars
150 Ratings
  • 5 star values: 58
  • 4 star values: 32
  • 3 star values: 33
  • 2 star values: 12
  • 1 star values: 15
Sara Quessenberry


Credit: Quentin Bacon

Recipe Summary test

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

343 calories; fat 7g; saturated fat 1g; cholesterol 43mg; sodium 455mg; protein 27g; carbohydrates 45g; sugars 4g; fiber 4g; iron 4mg; calcium 78mg.