1/2 cup asparagus spears (cut asparagus spears on the bias to about 3/4 -inch sections)
2 cups fresh spinach
1 fresh lemon, juiced
Season 2 cups of water with 1/4 cup lemon juice, salt and pepper. Bring to a boil.
Add couscous, cook about 10 minutes or until tender, then drain.
Create a tomato concasse by bringing 4 quarts of salted water to a boil. Add tomatoes and cook 1 to 2 minutes (until the skin begins to peel away). Cut tomatoes in half, squeeze out the seeds and remove the skin. Dice into 1/2-inch cubes.
Grill or pan sear scallops to medium (not quite all the way through). In a saute pan, add 1 tablespoon of butter and saute garlic. Add tomatoes, couscous, asparagus slivers and sinach. Season with lemon juice, salt and pepper to taste.
PLace about 4 scallops atop a bed of the sauteed mixture. Serves 2.
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