Pan-Seared Scallops And Yellow Squash With Lemon Cream Couscous

• 2 medium yellow squash, cut thin pieces
• sea salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 pound sea scallops, rinsed and patted dry
• 4 scallions, finely chopped
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon zest
• 1 10-ounce package of whole wheat couscous, prepared according to box directions

1. Sprinkle sea scallops with sea salt and freshly cracked black pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the scallops to the skillet. Saute until golden and caramelized, and just cooked through, 2 to 3 minutes per side.
2. Transfer the scallops to a bowl and cover with aluminum foil. Add the remaining tablespoon of olive oil, the scallions, and yellow squash to the skillet and saute for 2 minutes. Transfer to bowl with the scallops. Add the chicken stock, cream, lemon juice, and zest to the skillet and simmer for 4 minutes or until thickened slightly. Add the scallops, yellow squash, and any juices from the bowl and cook until just heated through.
3. Pour seared scallops and yellow squash with lemon cream over fork-fluffed whole wheat couscous and serve.

yellow squash, salt, extravirgin olive oil, scallops, scallions, chicken broth, heavy cream, lemon juice, lemon zest, whole wheat couscous

Taken from food52.com/recipes/5459-pan-seared-scallops-and-yellow-squash-with-lemon-cream-couscous (may not work)