Smoked Paprika Seared Scallops with Lemon Herb Couscous

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  • Total Time: 30 mins
  • Hands-on Time: 25 mins
  • Makes: 4 servings

A simple, elegant seared scallops recipe — dusted with smoked paprika and paired with zesty lemon herb couscous.


  • 1 1/4 cups water

    1 cup pearl couscous (tricolor, if possible)

    1 teaspoon + 1 pinch sea salt or pink Himalayan salt, divided

    1/4 cup parsley, chopped

    1 tablespoon chives, chopped, plus more for garnish

    1 tablespoon olive oil

    2 tablespoons fresh lemon juice

    6 medium scallops, removed from tough side muscle

    1 tablespoon Simply Organic Smoked Paprika

    1 tablespoon grapeseed oil


    1. In a medium-sized pot over high heat, bring water to a boil. Add couscous and 1/2 teaspoon salt. Reduce heat, cover pot and allow to simmer, stirring frequently, 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 scallops (they should sizzle immediately). Reduce heat to medium and sear each side for about 2 1/2 minutes, until a golden crust forms. Serve over couscous, garnished with chives.

    Recipe Tip:

    If desired, substitute any other cooking oil with a high smoke point for the grapeseed oil.


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