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Pan-Seared Scallops with Saffron-Infused Couscous and Citrus Salad
Pan-Seared Scallops with Saffron-Infused Couscous and Citrus Salad

Pan-Seared Scallops with Saffron-Infused Couscous and Citrus Salad
A light yet flavorful dish featuring tender scallops, aromatic saffron couscous, and a refreshing citrus salad.
Pan-Seared Scallops with Saffron-Infused Couscous and Citrus Salad
Ingredients:
1
Servings
  • 200
    g
     scallop
  • 100
    g
     couscous
  • 0.5
    g
     saffron
  • 1
    item
     orange
  • 1
    item
     grapefruit
  • 50
    g
     arugula
  • 2
    tbsp
     olive oil
  • 30
    ml
     lemon juice
  • 1
    tbsp
     honey
  • 30
    g
     almond
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Pan-Seared Scallops with Saffron-Infused Couscous and Citrus Salad
Instructions:
  1. Heat olive oil in a pan over medium-high heat.
  2. Season scallops with salt and black pepper.
  3. Sear scallops for about 2-3 minutes on each side until golden brown. Remove and set aside.
  4. In a pot, bring water to a boil and add saffron. Stir in couscous, cover, and let it sit for 5 minutes. Fluff with a fork.
  5. Segment the orange and grapefruit, removing any seeds.
  6. In a bowl, whisk together lemon juice, honey, and a pinch of salt to make the dressing.
  7. Toss arugula with citrus segments and almonds. Drizzle with dressing.
  8. Serve scallops over saffron couscous with the citrus salad on the side.
Nutrition Per Serving 600 g Per 100g
Energy 817 kcal 136 kcal
Protein 35 g 5.8 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 20 g 3.3 g
Carbohydrates 80 g 13.3 g
Fat 40 g 6.7 g
  • 200
    g
     scallop
  • 100
    g
     couscous
  • 0.5
    g
     saffron
  • 1
    item
     orange
  • 1
    item
     grapefruit
  • 50
    g
     arugula
  • 2
    tbsp
     olive oil
  • 30
    ml
     lemon juice
  • 1
    tbsp
     honey
  • 30
    g
     almond
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a pan over medium-high heat.

Season scallops with salt and black pepper.

Sear scallops for about 2-3 minutes on each side until golden brown. Remove and set aside.

In a pot, bring water to a boil and add saffron. Stir in couscous, cover, and let it sit for 5 minutes. Fluff with a fork.

Segment the orange and grapefruit, removing any seeds.

In a bowl, whisk together lemon juice, honey, and a pinch of salt to make the dressing.

Toss arugula with citrus segments and almonds. Drizzle with dressing.

Serve scallops over saffron couscous with the citrus salad on the side.

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