Pan Seared Scallops with Grapefruit Couscous Salad
Check out recipes posted every Friday from our chefs! Today's recipe by Estero, Florida's Executive Chef, Lauren Simon!
Ingredients
- 20 Bay Scallops dry well with paper towel
- 2 tbsp Coconut Oil
- 1 tbsp Butter
- 2 cups Cooked Israeli Couscous
- 1 Fresh Grapefruit peeled and cut into segments
- 2 tbsp Olive Oil
- 1 tbsp Champagne Vinegar
- 1 head Endive
- 1/4 cup Toasted Hazelnuts roughly chopped
Instructions
- Heat a large saute pan over medium high heat. Season scallops with salt and pepper while pan is heating.
- Add the coconut oil to the pan and swirl to coat. Add scallops and then the butter. Swirl the pan to incorporate the butter. Cook until the first side is well browned, about 1 minute. Flip the scallops and remove from heat. Leave the scallop in the hot pan for an additional minute to gently cook the second side with the residual heat. Transfer the scallops to a paper towel lined plate.
- Toss the grapefruit segments with the cooked couscous and drizzle with olive oil and champagne vinegar. Season with salt and pepper.
- Serve the scallops over a mound of the couscous salad and top with endive leaves, toasted hazelnuts and fresh herbs of choice.
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