I’ve had fish on the mind lately … not too surprising, after all, it IS considered brain food. I was looking for something light and simple, and this new recipe was just the ticket. I forgot to pick up the zucchini, but other than that, followed the recipe to a t. Light, tasty and healthy to boot. Just watch the scallops, because cooking them too long makes all the difference between a tender tasty morsel and one that’s hard as rubber.
Recipe courtesy of Good Housekeeping magazine
1 cup whole wheat couscous (I used Parmesan, since I had on hand)
1 1/4 pounds sea scallops
1 clove garlic, crushed with press
4 zucchini or yellow summer squash (8 ounces each), or 2 of each
1 tablespoon margarine or butter
2 tablespoons chopped fresh chives
Prepare couscous as label directs. Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop; rinse to remove sand from crevices. Pat scallops dry.
From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In bowl, toss scallops with garlic, 1?2 teaspoon peel, 1?4 teaspoon salt, and 1?4 teaspoon coarse black pepper.
With vegetable peeler, slice each squash lengthwise into thin, long ribbons until you reach core with seeds; discard core. Set aside ribbons.
In nonstick 12-inch skillet, heat margarine over medium-high heat until melted. Add scallops and cook 5 to 6 minutes, until browned and just opaque throughout, turning over once; transfer scallops to plate. Add squash to same skillet. Reduce heat to medium; cover and cook 2 minutes, stirring once. Uncover and cook 1 minute or until tender-crisp. Remove squash from heat; stir in lemon juice and remaining peel.
Spoon vegetable mixture onto 4 plates; top with scallops and sprinkle with chives. Serve with couscous.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Total Fat 4 g