The next time you need dinner in a hurry, think about what ingredients cook fast. Couscous comes together in minutes, as does simple seared fish. Once you've picked up two rapid elements, toss in a seasonal vegetable, citrus juice for freshness, and call it a day.

This recipe illustrates this technique perfectly by combining couscous with seared scallops, snow peas, and oranges. It's a healthy and effortless meal that's far from boring. Serve with a crisp white wine and fresh berries for dessert. To learn how it's done, check out the recipe now.

Scallops With Snow Peas and Orange

Scallops With Snow Peas and Orange


1 cup couscous
2 teaspoons plus 1 tablespoon olive oil
16 sea scallops (about 1 1/2 pounds)
kosher salt and black pepper
1 orange
3/4 pound snow peas, halved lengthwise


  1. Cook the couscous according to the package directions.
  2. Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry, season with ¼ teaspoon each salt and pepper, and cook until opaque throughout and golden brown, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm; wipe out the skillet.
  3. Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest.
  4. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the snow peas, orange zest, and ¼ teaspoon each salt and pepper and cook, tossing, until the snow peas are just tender, about 2 minutes. Serve with the scallops and couscous.

Serves 4.

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