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Pan-Seared Sea Scallops with Israeli Couscous Salad
By Melissa's Corporate Chefs


Couscous Salad
8 cups Water boiling
1 tablespoon Salt
1/2 cup Israeli Couscous
2 1/4 whole Organic Lemon juiced
1 large Organic Shallots minced (about a tablespoon)
1/2 cup Grape Tomato halved
1/4 cup Mint minced
1/4 cup Italian Parsley minced (flat leaf)

Greek Lemon and Garlic Dressing
2 whole Organic Lemon juice
1 teaspoon Kosher Salt
1/4 teaspoon Oregano dried
5 cloves Organic Garlic minced and smashed
1/3 cup Extra Virgin Olive Oil

Sea Scallops
6 large Sea Scallops
To Your Taste Kosher Salt and black pepper
1 teaspoon Butter unsalted, room temperature
1 teaspoon Extra Virgin Olive Oil


Place 8 cups of water and 1 tablespoon of salt in a pot and bring to a boil. Add Israeli couscous. Return water to a boil and cook until just tender—about 13-14 minutes. Drain in a mesh strainer (shaking several times), and place in a shallow plate. Drizzle with a splash of olive oil and toss. Squeeze a ¼ lemon over couscous, spread out in a thin layer and allow to cool. When room temperature, transfer couscous to a large bowl and add shallot, tomatoes, mint and parsley.

In a small bowl, add ¼ cup lemon juice (about 2 lemons), salt, oregano and garlic. Whisk in 1/3 cup oil in a slow, steady steam until emulsified. Add ½ of dressing to bowl with couscous and toss. Cover with plastic wrap and place in the refrigerator.

Pan-Seared Scallops
Rinse scallops with cold water and place on a plate. Thoroughly pat dry both sides of the scallops; then let the scallops air-dry on the plate for at least 10 minutes. Lightly salt and pepper the scallops.

Add the ½ tsp. butter and ½ tsp. olive oil to an 8-inch non-stick sauté pan on high heat until the oil is just smoking. Gently place scallops in the pan making sure that they are not touching each other. Sear for 1 ½ minutes, then turn over and cook for an additional 1 ½ minutes. Transfer scallops onto one half of a serving plate in a triangle pattern, and mound the opposite side of the plate with half of the couscous salad. Repeat process with remaining scallops and couscous and wait 5 minutes before serving to allow the au jus (natural juice) sauce to be released.

Notes from the Author
You may need to add more lemon juice to the couscous salad just before serving---the flavor should be an aggressive lemon and garlic flavor, and the pasta absorbs the lemon taste as it sits.