Seared Scallops with Pearled Couscous
Paired with a glass of Sauvignon Blanc, this simple dish is perfect for a warm summer evening. Sea scallops are quickly seared and served atop a bed of pearled couscous brightened with a lemony vinaigrette and lots of fresh herbs. Peppery watercress adds the finishing touch. Also called Israeli couscous, pearled couscous is made from toasted pasta that’s rolled into tiny balls. It has a slightly chewy texture when cooked. To enhance the flavor, simmer the couscous in stock but if you don’t have any on hand, water will work just fine.
Ingredients:
For the couscous:
- 2 1/4 cups (18 fl. oz./560 ml) chicken or vegetable stock or water
- 1 1/2 cups (9 oz./280 g) pearled couscous
- Kosher salt and freshly ground pepper
- 1 Tbs. extra-virgin olive oil
- 1 tsp. packed lemon zest, plus 1 1/2 Tbs. fresh lemon juice
- 1 1/2 Tbs. rice wine vinegar
- 2 tsp. firmly packed light brown sugar
- 1 small green onion, light and dark green portions, thinly sliced on the diagonal
- 2 Tbs. roughly chopped fresh flat-leaf parsley
- 2 Tbs. roughly chopped fresh mint
- 2 Tbs. roughly chopped fresh basil
For the scallops:
- Avocado oil or vegetable oil for cooking
- 1 lb. (500 g) large sea scallops
- Kosher salt and freshly ground pepper
- Extra-virgin olive oil for drizzling
Directions:
To make the couscous, in a saucepan over high heat, bring the stock to a boil. Add the couscous and 1/2 tsp. salt, stir to combine and return to a boil. Reduce the heat to a low simmer, cover and cook, stirring occasionally, until the liquid is absorbed, about 10 minutes. Fluff with a fork and stir in the olive oil. Transfer the couscous to a large bowl and let it cool for about 30 minutes.
Meanwhile, in a small bowl, whisk together the lemon juice, vinegar, brown sugar, 1 tsp. salt and 1/2 tsp. pepper until the sugar and salt dissolve. Set the vinaigrette aside.
Add the lemon zest, green onion, parsley, mint and basil to the bowl with the cooled couscous. Add the vinaigrette and toss gently. Season to taste with salt and pepper. Transfer the couscous to a large serving platter or bowl. Set aside.
To make the scallops, preheat a stovetop grill pan over medium-high heat. Brush the pan with avocado oil. Pat the scallops dry with paper towels and season with salt and pepper. Arrange the scallops on the grill pan and cook, without moving them, until golden brown, 2 to 3 minutes. Turn the scallops and cook until opaque throughout, about 2 minutes.
Arrange the scallops on top of the couscous. Drizzle with olive oil, garnish with the watercress and serve immediately. Serves 3 or 4.
Williams Sonoma Test Kitchen
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