Seared Scallops with Asian Citrus Salad

Seared Scallops with Asian Citrus Salad

Ingredients:
16 sea scallops
¾ lb snow peas, halved lengthwise
4 orange segments, peeled and broken into halves or thirds
1 tbsp of very thinly sliced orange zest
1 cup couscous

Directions:
1½ tbsp olive oil
Salt and black pepper
Method:
1. Cook the couscous according to the directions on the packet and cover it to keep it
warm.
2. Meanwhile, heat about half of the oil in a large nonstick skillet over medium-high
heat.
3. Pat the scallops dry using paper towels and season with a pinched of salt and black
pepper.
4. Cook the scallops until they are opaque throughout and light gold in color, just 2 to
3 minutes per side (any longer and they will become chewy). Transfer to a plate
and cover.
5. Wipe out the skillet. Heat the remaining oil over a medium-high heat. Add the
snow peas, orange zest, and another small pinch of salt and pepper.
6. Cook the pea and orange mixture, gently tossing the pan, until the snow peas are
just tender, about 2 minutes.
7. Remove the peas and zest from the heat, throw in the orange segments and stir.
8. Serve the citrus peas with the warm scallops and couscous.
Halibut with Lemon and Herbs
We have already explored the many benefits of eating freshly cooked white fish and
halibut is another delicious example. This dish matches the fish with some fresh, zesty
flavors in this nutrition-packed, vitamin C-rich herby sauce.