Scallops with Mandarin Oranges


  • 2 cups cooked couscous
  • 1 tbs butter, divided
  • 1 lb sea scallops
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 cup orange juice
  • 1 cup scallions, sliced
  • Cook couscous according to package directions, eliminating the butter and salt.
  • Melt half of the butter in a non-stick pan over medium-high heat.
  • Pat scallops dry with paper towels and season with salt and pepper.
  • Add half the scallops to the pan and cook until opaque throughout and golden brown on the surfaces. About 2 to 3 minutes per side.
  • Remove scallops, cover and keep warm.
  • Heat remaining butter and cook the remaining scallops. Remove.
  • Add orange juice to the pan and cook until reduced by about half.
  • To serve, divide couscous among plates, pour cooked orange juice over couscous.
  • Top with scallops and garnish with orange sections and scallions.

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