Thursday, January 17, 2013
Champagne Seared Scallops with Cous Cous
It's a new year and a new way of eating for me. After juice fasting for 10 days thick fattening foods just do not appeal to me or my tummy. I plan on juice fasting at least once a month, it's such a refreshing feeling! Here is a light but full of flavor scallop dish that is easy and quick.
1.5 pounds of fresh jumbo sea scallops, sliced in half
1 tbs. olive oil
Seasoning salt of any kind, I use a small amount of lemon pepper
1 box of herb or plain cous cous, cook according to directions on box
2 large pink grapefruits, cut into wedges
Fresh spinach or arugula
Make your cous cous according to the directions on the the box. Set aside. Cut your grapefruit into clean wedges as shown. Cut your scallops in half, pat them dry with paper towel. Dry scallops sear up beautifully. Wet scallops just boil in their own juices. Once your scallops are dry add olive oil to a hot pan. Drop your scallops in carefully. A hot pan is also key to a nice sear on your scallops. Let your scallops cook 3 minutes on each side, lightly dust with seasoning salt. Turn your heat down to medium and drizzle your scallops with a couple of tablespoons of the Champagne Vinaigrette. Let them caramelize up for another 2 minutes. Or until your scallops are done, they should be opaque when finished cooking. Remove scallops from pan. Assemble your pate with greens, cous cous, and scallops. Garnish with the grapefruit wedges. Drizzle the dish with the left over vinaigrette.
Champagne Vinaigrette Recipe
2 tsp of Dijon mustard
1/4 cup of champagne vinegar
3/4 cup of olive oil
1/2 tsp salt
freshly ground pepper
In a small bowl combine Champagne vinegar and mustard whisk together, while whisking slowly drizzle in olive oil. Season with salt and pepper.