Cook the couscous according to the package directions.
Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry, season with 1/4 each of salt and pepper, and cook until opaque throughout and golden brown, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm; wipe out the skillet.
Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest.
Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the snow peas, orange zest, and 1/4 teaspoon each salt and pepper and cook, tossing, until the snow peas are just tender, about 2 minutes. Serve with the scallops and couscous.
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