Ingredients
- 1 cup of couscous, cooked according to package directions
- 2 teaspoons of olive oil
- 1 ½ pounds sea scallops (about 16 scallops)
- ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- The peel of 1 orange
- 1 tablespoon of olive oil
- ¾ pound snow peas (halved lengthwise)
Directions
- Cook the couscous according to the instructions on the package.
- Meanwhile, heat 2 teaspoons of oil in a large non-stick skillet over medium heat.
- Pat the scallops dry and season with ¼ teaspoon each of salt and pepper. Cook until opaque and golden brown, 2-3 minutes on each side. Transfer to a plate and cover.
- Using a vegetable peeler, remove 4 strips of orange peel and cut them into thin slices.
- Wipe the pan. Heat the remaining tablespoon of oil over medium heat. Add snow peas, orange zest, and 1/4 teaspoon each of salt and pepper.
- Cook, stirring, until peas are tender, about 2 minutes. Serve with scallops and couscous.
Recipe and photo courtesy What’s cooking? USDA mixing bowl.
Nutrition Facts
Amount per serving
Calories
343
%DV* | |
Total fat content 7g | |
Saturated fat 1 g | |
Trance Fat 0g | |
cholesterol 43g | |
Sodium 455 mg | |
Total carbohydrates 43g | |
Dietary fiber 4g | |
Sugars 4g | |
Added sugars 0g | |
Protein 27g | |
Vitamin D 0mcg | |
Calcium 78 mg | |
Iron 4 mg | |
Potassium 529 mg |
*Daily percentages are included where available. They are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your caloric needs.