Seared Scallops With Israeli Couscous Recipe

• 1 1/4 cups low-sodium canned or homemade chicken or vegetable broth
• 1 cup whole wheat Israeli couscous
• 1 ear corn, kernels removed
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil, divided
• 2 tablespoons freshly squeezed lemon juice from 1 lemon
• 2 tablespoons thinly sliced scallions, light green and white parts only
• 1 cup Sun Gold or cherry tomatoes, halved
• 1/2 jalapeno, thinly sliced
• 1/2 cup picked cilantro leaves, roughly chopped
• 6 scallops

1. Add broth to a 12-inch skillet over high heat and bring to a boil. Add couscous and corn, season to taste with salt and pepper, stir to combine, and reduce heat to a bare simmer. Cover and allow to cook, stirring occasionally, until the excess liquid is absorbed, 8 to 10 minutes. Stir in 1 tablespoon of oil and the lemon juice, cover, and cook for 1 more minute.
2. Place the couscous in a serving bowl and combine with scallions, tomatoes, jalapeno, and cilantro. Set aside.
3. Pat the scallops dry with a paper towel and then season generously with salt and pepper. In the same skillet, heat remaining 2 tablespoons olive oil over medium-high heat until barely smoking. Add the scallops and cook without moving until golden brown on first side, 2 to 3 minutes, flip, and cook until barely cooked through, about 2 minutes longer. Place on top of the couscous mixture and serve immediately.

ubc, whole wheat israeli couscous, corn, kosher salt, olive oil, scallions, sun gold, cilantro

Taken from www.seriouseats.com/recipes/2012/08/skillet-suppers-seared-scallops-with-israeli-couscous-recipe.html (may not work)