Scallops with Green Peas and Couscous
by Editorial Staff
Scallops are delicate seafood that is best served with light side dishes. The best option is green peas and couscous.
Ingredients
- Couscous – 1 glass
- Olive oil – 1 tbsp + 2 teaspoon
- Scallops – 16 pcs.
- Salt
- Ground black pepper
- Orange zest – 4 thin strips
- Green peas (cut diagonally) – 350 g
Directions
- Prepare the couscous according to the instructions on the package.
- Meanwhile, in a large skillet over medium-high heat, heat 2 teaspoons of olive oil. Place scallops in a preheated skillet and sprinkle with 1/4 teaspoon salt and pepper. Cook the scallops for about 2-3 minutes on each side. Transfer to a plate and cover with foil to keep the scallops warm.
- Wipe the pan with a paper towel and pour in the remaining olive oil, heat over medium-high heat. Put orange zest and green peas in a frying pan, sprinkle with 1/4 teaspoon of salt and pepper, cook, stirring occasionally until the peas are crispy and soft. Serve green peas with scallops and couscous.
Enjoy your meal!
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