Seared Scallops with Pickled Peppers and Couscous

Name: Seared Scallops with Pickled Peppers and Couscous
Yield: Serves 4
Ingredients: 1/2 cup finely chopped, pepperoncini plus 2 tablespoons brine; 1/2 cup, extra-virgin olive oil; 4 , scallions, sliced thin; 1 teaspoon, grated orange zest plus 2 tablespoons juice; , Salt and pepper; 1 tablespoon, unsalted butter; 1 cup, couscous; 1 cup, water; 2 , tomatoes, cored and cut into 1/4-inch pieces; 1/2 cup, chopped fresh parsley; 1 1/2 pounds, large sea scallops, tendons removed

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By Cecelia Jenkins

Appears in Cook's Country August/September 2015

Main Courses

Fish & Seafood

Weeknight

Searing the scallops for just 3 minutes enhances their flavor without overcooking them.

SERVES4

TIME30 minutes

Seared Scallops with Pickled Peppers and Couscous

WHY THIS RECIPE WORKS

Searing the scallops for just 3 minutes enhances their flavor without overcooking them.

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