Moroccan-Spiced Scallops With Tomato Couscous
Ready In: 25 mins
Serves: 4
Ingredients
- 1 1⁄2 cups water
- 1⁄2 cup golden raisin
- 1 piece cinnamon stick (3 inches)
- 1⁄2 teaspoon sea salt
- 1⁄8 teaspoon cayenne pepper or 1⁄8 teaspoon crushed red pepper flakes
- 1 cup israeli couscous
- 2 medium tomatoes or 2 medium green tomatoes, chopped
- 2 tablespoons chopped of fresh mint
- 1 teaspoon finely shredded lemon peel
- 1 1⁄2 lbs small sea scallops
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄4 teaspoon sea salt
- 1⁄8 teaspoon cayenne pepper or 1⁄8 teaspoon red crushed red pepper flakes
- 1 tablespoon extra virgin olive oil
- mango chutney (optional)
Directions
- In a medium saucepan bring water, raisins, stick cinnamon, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper to boiling; stir in couscous & reduce heat.
- Cover; simmer for 10 to 12 minutes or until liquid is absorbed and couscous is tender; discard stick cinnamon.
- Stir in tomatoes, mint, and lemon peel.
- Meanwhile, in a medium bowl toss together scallops, cumin, coriander, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper.
- In a heavy large skillet (cast iron works well) cook scallops, half at a time, in hot oil for 5 to 6 minutes or until browned and opaque, turning once.
- To serve, spoon couscous mixture onto a platter; top with scallops.
- Serve with chutney, if desired.
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