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seared scallops with israeli couscous recipe
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Total: 30 minutes

Servings: 2

Cost: $24.15 /serving


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Step 1

Add broth to a 12-inch skillet over high heat and bring to a boil. Add couscous and corn, season to taste with salt and pepper, stir to combine, and reduce heat to a bare simmer. Cover and allow to cook, stirring occasionally, until the excess liquid is absorbed, 8 to 10 minutes. Stir in 1 tablespoon of oil and the lemon juice, cover, and cook for 1 more minute.

Step 2

Place the couscous in a serving bowl and combine with scallions, tomatoes, jalapeno, and cilantro. Set aside.

Step 3

Pat the scallops dry with a paper towel and then season generously with salt and pepper. In the same skillet, heat remaining 2 tablespoons olive oil over medium-high heat until barely smoking. Add the scallops and cook without moving until golden brown on first side, 2 to 3 minutes, flip, and cook until barely cooked through, about 2 minutes longer. Place on top of the couscous mixture and serve immediately.

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