From the Renzi Kitchen

Seared Scallops with Pickled Peppers and Couscous


#44085  -  12 ea Sea Scallops U10 Dry
#63064  -  ½ cup finely chopped Pepperoncini plus 2 tbsp brine
#30173  -  ½ cup Extra Virgin Olive Oil
#88163  -  4 ea Scallions, sliced thin
#88348  -  1 tsp grated Orange Zest plus 2 tbsp juice
#00000  -  Salt and Pepper
#29047  -  1 tablespoon Butter
#62138  -  1 cup Couscous
#88205  -  2 ea Tomatoes, cored and cut in ¼ in pieces
#88599  -  ½ cup chopped Parsley



  1. Combine pepperoncini and brine, 2 tablespoons oil, scallions, orange zest and juice ¼ tsp pepper in bowl, reserve for service.
  2. Melt butter a medium saucepan over medium-high heat.
  3. Add couscous stirring frequently, until grains are just beginning to brown about 4 minutes.
  4. Add water, ¾ teaspoon salt and ½ tsp pepper, stir to combine, cover and remove pan from heat. Let stand until tender about 7 minutes.
  5. Uncover add tomatoes, parsley and ¼ cup oil and fluff with a fork. Reserve for service.
  6. Pat scallops dry with paper towels and season with salt and pepper.
  7. Heat 1 tablespoon oil in a nonstick skillet over medium high heat until just smoking.
  8. Add half of scallops in a single layer and cook without moving them until browned about 1 ½ minutes. Flip scallops and cook without moving them until second side is well browned.
  9. Serve couscous salad topped with scallops and garnish with pickled peppers.

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Recipe sourced from Cook's Country