Tuesday, August 17, 2010

Scallops with Lime & Cilantro Couscous

- Heat extra virgin olive oil on medium high to high heat
- Salt and pepper to taste
- Sear the scallops for 3-5 minutes on each side
- Remove from heat, set aside to cool

Lime & Cilantro Couscous:
- 1 1/2 cups whole grain couscous (we used Harris Teeter brand)
- 2 3/4 cups of water or chicken stock (we used reduced-sodium chicken stock)
- 1/4 teaspoon salt (I put in way too much and TP had to fix it)
- a drizzle of olive oil (instead of butter)
- a dash of garlic powder and pepper to taste

Serves 2:
- Make a bed of couscous
- Lay scallops on top
- Sprinkle with torn cilantro leaves
- Squeeze fresh lime juice just before serving (don't be afraid to use a generous amount - it tastes amazing)


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