- 1 cup couscous
2 teaspoons plus 1 tablespoon olive oil
16 sea scallops (about 1 1/2 pounds)
kosher salt and black pepper
3/4 pound snow peas, halved lengthwise
- Cook the couscous according to the package directions.
- 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.
- Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest.
- 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.
- Main Dishes, Shellfish
- North American