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Categories: Fish and shellfish, Healthy eating, Main courses, Quick and easy

Seared scallops with pineapple salsa couscous

Seared scallops with pineapple salsa couscous
Los Angeles Times

Couscous is so easy--it cooks in minutes and pairs nicely with many dishes. Here it's a good base for seared scallops, which have a delicate, buttery texture. Pineapple juice and roasted red peppers add color and tang to the couscous, ... Read more

Total time: 30 minutes | Serves 4

Couscous

  • 1 (20-ounce) can crushed pineapple in its own juice
  • 1 cup roasted red bell peppers, drained and diced
  • 1/4 cup finely chopped fresh mint leaves
  • 1/4 cup finely chopped cilantro leaves
  • 2 tablespoons lime juice
  • Salt
  • Cayenne pepper
  • 2 tablespoons olive oil
  • 1/2 cup diced red onion
  • 1 cup couscous

Step 1Drain the pineapple, pressing on it with the back of a spoon, reserving all of the juice (1 1/4 cups). To make the salsa, combine the pineapple with the peppers, mint, cilantro and lime juice. Season to taste with salt and cayenne pepper. Place 1/2 cup of the salsa in a small bowl and set aside. Place the remaining salsa in a large mixing bowl.

Step 2Heat the olive oil in a saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Pour in the reserved pineapple juice and bring to a boil. Stir in the couscous, cover and remove from the heat. Let stand for 5 minutes. Gently add the couscous to the larger bowl of salsa and combine. Season to taste with salt.

Scallops

  • 20 very large sea scallops, about 1 1/4 pounds
  • Salt, pepper
  • 2 tablespoons vegetable oil

Step 1Place the scallops on a plate and season both sides with salt and pepper.

Step 2Heat the oil in a large skillet over medium-high heat. When the pan is very hot but not smoking, add the scallops. Sear for about 2 minutes. Turn and sear the other side for about 1 1/2 minutes. The scallops should be nicely browned and just starting to crack.

Step 3Divide the couscous evenly among 4 plates and top each with scallops. Divide the remaining 1/2 cup of salsa over the scallops for garnish.

Each serving:
407 calories; 359 mg sodium; 42 mg cholesterol; 15 grams fat; 2 grams saturated fat; 46 grams carbohydrates; 24 grams protein; 2.79 grams fiber.
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