Ingredients
Blackened Scallops
- 1 pound large scallops (about 16 scallops)
- 2 tablespoons extra virgin olive oil
- sea salt
- black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1 tablespoon fresh shallot, finely minced
- 1/2 teaspoon cayenne, ground
- 3 tablespoons salted butter
- 1 tablespoon raw honey
Couscous Salad
- 1 cup pearl couscous
- 1 tablespoon butter
- 1 1/2 cups of water
- 1 tsp salt
- 4 Persian cucumbers
- 1/4 cup fresh cilantro, chopped
- 1/2 cup fermented celery
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Left over honey butter from the blackened scallops
Instructions
- Pat the scallops dry with a paper towel.
- In a medium bowl, combine the paprika, cumin, garlic, shallot, cayenne, and a pinch each of salt and pepper.
- Toss the scallops in the spices until evenly coated.
- Heat the olive oil in a large skillet over high heat. When the oil is very hot and almost smoking, add the scallops and sear on both sides until browned, about 3 minutes on each side.
- reduce the heat, melt the butter in the pan and drizzle the honey over the scallops. Toss the scallops to coat
- Remove from the scallops from the pan and set aside, reserve the honey butter in the pan for the couscous salad.
- Cook the cous cous: toast the couscous in butter for about 2 minutes with stirring.
- Add the water and salt and bring to a boil, reduce to a simmer, and cover and cook for 15 minutes until tender.
- Wash and thinly slice the cucumbers.
- Combine the cucumbers and cooked couscous with the fermented celery and cilantro.
- Toss in the olive oil and lemon juice.
- Warm the left over honey butter in the scallop pan and de-glaze with a splash of lemon juice. Scoop the saucy honey butter from the scallop pan into the couscous salad and toss to combine.
- Plate scallops on top the salad and enjoy!
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