Ingredients
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1 1/4 cups water
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1 cup pearl couscous (tricolor, if possible)
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1 teaspoon salt, divided
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1/4 cup parsley, chopped
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1 tablespoon chives, chopped
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1 tablespoon olive oil
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2 tablespoons fresh lemon juice
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6 medium scallops, removed from tough side muscle
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1 tablespoon Simply Organic Smoked Paprika
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1 tablespoon grapeseed oil
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additional chives, for garnish
Directions
1. In a medium-size pot, bring water to a boil. Add couscous and 1/2 teaspoon salt. Cover pot and allow to simmer, stirring continuously, for 8 to 10 minutes, until water is fully evaporated.
2. Add parsley, chives, olive oil, lemon juice and a pinch of salt. Stir until well combined, then remove from heat and set aside.
3. Rinse scallops with cold water and pat dry with a paper towel.
4. In a small bowl, combine smoked paprika and remaining 1/2 teaspoon salt. Roll scallops in seasoning until well coated.
5. In a skillet over medium-high heat, heat grapeseed oil. Once the oil is very hot, add the scallops (*they should sizzle immediately). Reduce heat to medium-high and sear for about 2 1/2 minutes, until a golden crust forms. Flip with a spatula or tongs and cook on the other side for about 2 more minutes.
6. Serve scallops over couscous and garnish with chives.
If desired, substitute any other cooking oil with a high smoke point for the grapeseed oil.
