• 8minutes
  • 355calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, C, D
MineralsSelenium, Chromium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) whole wheat couscous

  2. 1 1/4 pound(s) sea scallops

  3. 1 lemon

  4. 1 clove(s)

  5. garlic , crushed with press

  6. 4 (8 ounces each) zucchini or yellow summer squash , or 2 of each 1 tablespoon(s) margarine or butter

  7. 2 tablespoon(s) chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Prepare couscous as label directs.

  2. Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop; rinse to remove sand from crevices. Pat scallops dry.

  3. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In bowl, toss scallops with garlic, 1/2 teaspoon peel, 1/4 teaspoon salt, and 1⁄4 teaspoon coarse black pepper.

  4. With vegetable peeler, slice each squash lengthwise into thin, long ribbons until you reach core with seeds; discard core. Set aside ribbons.

  5. In nonstick 12-inch skillet, heat margarine over medium-high heat until melted. Add scallops and cook 5 to 6 minutes, until browned and just opaque throughout, turning over once; transfer scallops to plate. Add squash to same skillet. Reduce heat to medium; cover and cook 2 minutes, stirring once. Uncover and cook 1 minute or until tender-crisp. Remove squash from heat; stir in lemon juice and remaining peel.

  6. Spoon vegetable mixture onto 4 plates; top with scallops and sprinkle with chives. Serve with couscous.


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