Citrus Scallops

From lemon, grate 1/4 teaspoon peel and squeeze 2 tablespoons juice. From lime, grate 1/4 teaspoon peel and squeeze 1 tablespoon juice. Set juices aside. In small bowl, combine peels, salt, and pepper.

Place scallops on paper-towel-lined plate; pat dry. Sprinkle with citrus-peel mixture.

In 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add scallops; cook 6 to 8 minutes or until opaque throughout, turning once. Remove from pan; cover.

To skillet, add 1 teaspoon oil and shallot; cook 3 minutes or until tender. Stir in Dijon mustard and citrus juices, scraping up browned bits; cook 1 minute. Toss sauce with greens; place on plates. Top with scallops and chopped parsley, and serve with whole wheat couscous (to make couscous, follow package directions).