Wednesday, April 1, 2009

Scallops, Finally

I wrote about this recipe awhile ago on Foodbuzz, but I have not made it in forever as my guys are not couscous fans. I had been craving this so on Friday, I made them up some greens and I enjoyed my couscous. For those not on Foodbuzz here is the recipe, for those on Foodbuzz sorry for the repeat.

Simple Pan Seared Scallops with Lemon Pepper Couscous

couscous to serve 2

zest of one lemon

juice of 2 lemons

3 tablespoons of butter

1 tablespoon of black pepper

6 large/jumbo scallops

¼ cup of Marlborough sauvignon blanc

In large heavy bottomed skillet heat butter on high/ medium high heat until about to brown, add scallops and sear on both sides for about three minutes each side. While butter is heating and scallops are cooking, prepare couscous according to box directions. When scallops are done searing place on a plate and cover with foil to keep warm. Add wine and lemon juice to pan and deglaze, reduce wine, lemon juice, and butter mixture until thick. When couscous is done mix in lemon zest and pepper. Plate couscous, add scallops and pour sauce over the plate. Eat and Enjoy!

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