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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Good Housekeeping July 2007. Very healthy yummy scallop recipe. Ingredients:
1 cup couscous |
1 1/4 lbs sea scallops |
1 lemon |
1 garlic clove, crushed with press |
4 (8 ounce) zucchini (8 oz. each or 2 of each) or 4 (8 ounce) summer squash (8 oz. each or 2 of each) |
1 tablespoon margarine |
1/4 teaspoon salt |
1/4 teaspoon coarse black pepper |
2 tablespoons chopped chives |
Directions:
1. Prepare couscous as directed on package.
2. Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop; rinse to remove sand from crevices. Pat scallops dry.
3. From Lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In a bowl, toss scallops with garlic, 1/2 teaspoon peel, 1/4 teaspoon salt, and 1/4 a teaspoon coarse black pepper.
4. With vegetable peeler, slice each squash length wise into this, long ribbons until you reach the core with seeds; discard core. Set aside ribbons.
5. In non-stick 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.
6. Spoon vegetable mixture onto 4 plates; top with scallops and sprinkle with chives. Serve with couscous.
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