So last night’s dinner was a winner! So fresh and clean tasting too.
Please enjoy pan-seared scallops with Israeli couscous, arugula and orange walnut vinaigrette. I know. It sounds gourmet!
- 2/3 cup (dry) Israeli couscous
- 1lb sea scallops
- 1 TBS extra virgin olive oil
- 1 zucchini, diced small
- salt and pepper
- 1 orange
- 5 cups of arugula
- 2 oz. orange muscat vinaigrette (I found this at Trader Joe’s)
- 2 oz. good quality sweet white wine
- 2 TBS chopped walnuts
Put some water on to boil for the couscous. It will need to boil for 12 minutes.
Put the oil in a large saute pan and heat until sprinkling it with water causes it to fizz. Toss in your zucchini and cook for a couple minutes, but make sure the zucchini is barely soft. You don’t want to get it too mushy.
In the meantime, lay out your scallops on a clean, dry towel and blot dry. Sprinkle with salt and pepper.
Push the zucchini to the sides of the pan to finish cooking while you sear the scallops. If your pan is large enough, it will still direct heat to the edges to cook the zucchini further, but most of the heat will be in the center where you’ll cook your scallops.
Lay each scallop neatly in the pan (do this in two batches if you need to). Let cook–don’t touch!–for three minutes then flip. Cook for another 3 minutes.
By now, your couscous is probably done and you can drain it. In a large mixing bowl, whisk together the vinegar, orange zest and walnuts. Add your arugula and couscous and toss. Also add the zucchini and scallops. Zest the orange and then section the fruit and toss it gently in with the rest.
Now, this next part sounds fancy but it’s really easy. Time to deglaze the pan. Keep the heat on and add your wine. Stir it gently to get up the brown bits and let it reduce. Pour it over your couscous gorgeousness and season with salt and freshly ground pepper to taste.
Mix it all gently and serve. This is good either as a warm or cold dish.
- 505 calories
- 7.5 grams of fat
- 57 grams of carbs
- 5.5 grams of fiber
- 38 grams of protein