Searing scallops in a skillet is a great time saver. Since they only take about 5 or 6 minutes to cook -- it'll bring you one step closer to getting dinner on the table without much fuss.
1 large lemon
1 bottle (8 ounces) clam juice
1/4 cup water
1/2 cup grape tomatoes, each cut in half
1 ounce fully cooked chorizo, cut into 1/4-inch pieces (about 1/4 cup)
1/4 teaspoon saffron threads, crumbled
1 package (10 ounces) frozen peas
1 cup couscous
Salt and coarsely ground black pepper
1 pound scallops
1 tablespoon olive oil
1. From lemon, grate 2 teaspoons peel and squeeze 2 tablespoons juice.
2. In 3-quart saucepan, heat clam juice, water, tomatoes, chorizo, and saffron to boiling over high heat. Stir in peas; heat to boiling. Remove saucepan from heat; stir in couscous, 1 teaspoon lemon peel, and 1/4 teaspoon salt. Cover and let stand 5 minutes.
3. Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop. Rinse scallops under cold running water to remove sand from crevices. Pat scallops dry with paper towels.
4. In medium bowl, toss scallops with 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1 teaspoon lemon peel. In 12-inch skillet, heat oil over medium-high heat until very hot. Add scallops; cook 5 to 6 minutes or until browned and opaque throughout, turning over once.
5. Remove skillet from heat; stir in lemon juice. Fluff couscous mixture with fork and serve with scallops.
(based on individual servings)
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 44 mg
Sodium: 790 mg
Carbohydrates: 50 g
Fiber: 6 g
Protein: 31 g
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