Seared scallops with pineapple salsa couscous
Couscous is so easy--it cooks in minutes and pairs nicely with many dishes. Here it’s a good base for seared scallops, which have a delicate, buttery texture.
Pineapple juice and roasted red peppers add color and tang to the couscous, but you can adjust this recipe to what you have on hand. Replace the pineapple juice with orange, apple or tomato juice, if you’d like; substitute green peppers for the red and orange segments, apple or tomato for the pineapple.
You can save time by using a jar of roasted red bell peppers. I also make this recipe with chicken or other white fish; both are delicious and low in fat.
Couscous
Drain the pineapple, pressing on it with the back of a spoon, reserving all of the juice (1 1/4 cups). To make the salsa, combine the pineapple with the peppers, mint, cilantro and lime juice. Season to taste with salt and cayenne pepper. Place 1/2 cup of the salsa in a small bowl and set aside. Place the remaining salsa in a large mixing bowl.
Heat the olive oil in a saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Pour in the reserved pineapple juice and bring to a boil. Stir in the couscous, cover and remove from the heat. Let stand for 5 minutes. Gently add the couscous to the larger bowl of salsa and combine. Season to taste with salt.
Scallops
Place the scallops on a plate and season both sides with salt and pepper.
Heat the oil in a large skillet over medium-high heat. When the pan is very hot but not smoking, add the scallops. Sear for about 2 minutes. Turn and sear the other side for about 1 1/2 minutes. The scallops should be nicely browned and just starting to crack.
Divide the couscous evenly among 4 plates and top each with scallops. Divide the remaining 1/2 cup of salsa over the scallops for garnish.
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