This recipe is dedicated to Christy Fabiano. After seeing my posting on facebook about my Saturday night Scallop dinner, she insisted that I post it on my blog.
Problem being that this lovely young lady lives in Greece so not sure if all the ingredients will be available but here it goes….. 🙂
Dear Christy, please note there was no recipe for this dinner, it was just a spur of the moment, cook as you go with whatever you find in your way, but just for you <3
- 1lb large scallops
- 1 cup of Tri Color Pearl Couscous (if not available, use regular couscous large pearls)
- 2 garlic cloves chopped nice and small
- 2 tablespoons of butter
- 1 tablespoon of sesame oil
- salt and lemon pepper ( don’t have lemon pepper, use black pepper and some lemon zest)
- 2 or 3 tablespoons of Mango Coconut Pepper Sauce (if not available use your favourite sauce, I promise it will work)
First of all start by rinsing your scallops, they tend to have a few bits of shell or sand stuck here and there and there is nothing worse than biting into one of those pieces as you are trying to enjoy your fabulous scallops!
Pat them dry and giving them a nice sprinkling of salt and lemon pepper and put them to the side.
Grab a small size casserole, add a drizzle of olive oil and cook the garlic until nice and golden, do not burn! Then follow cooking instructions on the couscous container, I find that mine runs out of water before the couscous is cooked well with a nice creamy consistency, so I end up adding another 1/2 cup of water and cooking for 10 minutes longer.
While couscous is cooking, grab a frying pan, turn stove to medium heat and add butter and sesame oil.
As soon at the oil is hot, add the scallops and let them get a nice crust on one side before you turn them over, about 3 to 4 minutes (you can give them a slight flour dusting for a nicer crust). Cooking time should be about 6 minutes or until browned and opaque.
Check on your couscous which will probably be nearly done.
Grab the bottle of Mango Coconut Pepper sauce or sauce of choice and place 2 to 3 tablespoons on the plate, you will be placing the scallops on the sauce.
Place scallops nicely on the sauce, I love nice presentations, makes the food taste even bettter :-)! Add the couscous and hope you enjoy it as much as I did.
Christy, let me know how it turns out!
This recipe was beautiful Andy!!! It is was simple, fast, and delicious. I will be sure to stock up on this lovely Mango Coconut sauce when I head back to Greece!!