Lemon Garlic Scallops & Parmesan Pearl Couscous

INGREDIENTS

Lemon Garlic Scallops

• 1 ½ pounds fresh sea scallops
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 2 tablespoons lemon juice
• 1 teaspoon minced garlic
• 1 tablespoon fresh parsley, minced

Parmesan Pearl Couscous

• 3 tablespoons olive oil, divided
• ½ zucchini, minced
• 1 teaspoon minced garlic
• 2 cups pearl couscous
• 3 cups water
• 3 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ cup grated parmesan cheese
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper

Sauteed Zucchini

• 1 tablespoon olive oil
• 1 large zucchini, halved lengthwise and cut into half moons
• ½ teaspoon kosher salt

INSTRUCTIONS

1. In a large cast iron or nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced zucchini and cook until lightly browned, about 4 minutes. Add the minced garlic and a pinch of salt. Cook, stirring for about one minute. Place the cooked zucchini in a bowl and set aside.
2. To a saucepan add the pearl couscous, water and 1 tablespoon of olive oil. Bring the couscous to a boil and then reduce the heat to low. Cook and stir periodically for 8-12 minutes until the water is absorbed.
3. While the couscous is cooking, prepare the scallops. Pat the scallops dry with a paper towel. Season both sides with salt and pepper. Heat a large skillet over medium heat with the tablespoon of olive oil. When the oil shimmers, place the scallops in the heated pan one at a time. Cook in batches as needed to ensure there is little crowding in the pan.
4. Cook the scallops, without moving in the pan for 3 minutes. Flip and cook for an additional 2-3 minutes. Remove the scallops from the pan. Repeat with remaining scallops if working in batches. Reduce the heat of the empty skillet to low. Add the salted butter, lemon juice and minced garlic. Stir, scraping the bottom of the pan for all the bits. Return the scallops to the pan and toss in the lemon garlic butter. Sprinkle with fresh parsley. Remove the pan from the heat and set aside until ready to serve.
5. Using the same skillet for the minced zucchini and garlic, add a tablespoon of olive oil to the pan over high heat. When the oil shimmers, add the sliced zucchini. Cook for 3-5 minutes each side until golden brown.
6. When the couscous has finished cooking, turn the heat off and stir in the cooked zucchini, the remaining tablespoon of olive oil, lemon juice, lemon zest and parmesan cheese. Taste and adjust with salt as needed.
7. Serve the couscous topped with sautéed zucchini and lemon garlic scallops.

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