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- Smoked with oak wood
- High-Quality
- Deep, rich colour and enticing aroma
- Smoky flavour with a pinch of heat
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Smoked Paprika Seared Scallops with Lemon Herb Couscous
A simple, elegant seared scallops recipe — dusted with smoked paprika and paired with zesty lemon herb couscous.
Total Time: 30 mins
Hands-on Time: 25 mins
Makes: 4 servings
Ingredients:
- 1 1/4 cups water
- 1 cup pearl couscous (tricolor, if possible)
- 1 teaspoon + 1 pinch sea 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
Directions:
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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