Scallops With Mandarin Oranges

• 2 cups cooked couscous
• 1 tablespoon butter, divided
• 1 lb sea scallops
• pepper, to taste
• 1/4 cup orange juice
• 1 cup scallion, sliced thinly
• 1 (11 ounce) can mandarin orange segments

1. Cook couscous according to package directions, eliminating butter and salt.
2. Melt half of the butter in a non-stick pan over Medium-High heat.
3. Pat scallops dry with paper towels and season to taste with pepper.
4. Add half of the scallops to the pan, cooking until opaque throughout and golden brown on the surfaces, about 2-3 minutes per side.
5. Remove scallops, cover and keep warm.
6. Heat remaining butter, cook the rest of the scallops and remove.
7. Add orange juice to the pan and cook until reduced by about half.
8. To serve, divide couscous among four plates.
9. Pour orange juice equally over couscous on each plate.
10. Top with scallops and garnish with orange segments and scallions.

couscous, butter, scallops, pepper, orange juice, scallion, orange segments

Taken from www.food.com/recipe/scallops-with-mandarin-oranges-471433 (may not work)