Cate O’Malley, Fit Fare – “Low-fat, low in calories and cholesterol, and a great boost of vitamin B12 … what more could you want in a simple Summer supper? Just watch the scallops, because cooking them too long makes all the difference between a tender tasty morsel and one that’s hard as rubber.”
Recipe courtesy of Good Housekeeping magazine
1 cup whole wheat couscous
1 1/4 pounds sea scallops
1 clove garlic, crushed with press
4 zucchini or yellow summer squash (8 ounces each), or 2 of each
1 tablespoon margarine
2 tablespoons chopped fresh chives
Prepare couscous as label directs. Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop; rinse to remove sand from crevices. Pat scallops dry.
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.
With vegetable peeler, slice each squash lengthwise into thin, long ribbons until you reach core with seeds; discard core. Set aside ribbons.
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.
Spoon vegetable mixture onto 4 plates; top with scallops and sprinkle with chives. Serve with couscous.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Total Fat 4 g
Photo Credit: Cate O’Malley