Recipe courtesy of Marc Murphy
Grilled Cilantro-Lime Scallops with Zucchini and Couscous
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 300
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 18
- Sodium
- 483
- Total: 30 min
- Active: 30 min
Ingredients
2/3 cup plus 2 tablespoons olive oil
1 small yellow onion, chopped small
Kosher salt and freshly ground black pepper
1 cup pearled Israeli couscous
1 small red bell pepper, chopped small
2 cups chicken broth
1 small bunch cilantro, stems and leaves
Juice and zest of 2 limes
3 cloves garlic
1 teaspoon Aleppo pepper, plus more for garnish
1 small zucchini (about 4 ounces), sliced into 1/2-inch-thick half-moons
1 small yellow squash (about 6 ounces), sliced into 1/2-inch-thick half-moons
16 large sea scallops (about 1 1/2 pounds), patted dry
Directions
Special equipment:
Eight 10-inch skewers, soaked in cold water for 15 minutes if wooden- Preheat a grill or grill pan to medium-high.
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the onions, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Add the couscous and cook, stirring a few times, until starting to turn golden brown, about 3 minutes. Add the red bell pepper and broth and bring to a boil. Reduce the heat and simmer, covered, until the couscous is softened, and the liquid has been absorbed, 12 to 15 minutes.
- Meanwhile, combine the cilantro, lime juice, garlic, Aleppo pepper, 1 teaspoon salt, a few grinds of black pepper and the remaining 2/3 cup olive oil to a food processor and process until smooth and vibrant green. Reserve 1/3 cup and pour the rest into a large bowl.
- Add the zucchini and the yellow squash to the bowl and toss to coat with the sauce. Thread 7 to 8 pieces, alternating between zucchini and yellow squash, onto each of 4 skewers, threading them so the slices will lay flat on the grill. Season with 1/4 teaspoon salt. Add the scallops to the bowl and toss with the marinade. Set aside while you grill the vegetables.
- Grill the vegetables until grill marks appear on the underside and the vegetables begin to soften, 6 to 7 minutes. Flip and grill until the vegetables are cooked through, 6 to 7 minutes longer.
- Meanwhile, thread 4 scallops each onto 4 skewers so that the scallops lay flat. Season with 1/4 teaspoon salt. Grill until caramelized on one side, about 3 minutes. Flip and cook until the scallops are just firm to touch and opaque in the center, 2 to 3 minutes.
- Stir 3 tablespoons of the reserved cilantro-lime sauce into the couscous and spoon the couscous onto a platter. Place the vegetable and scallop skewers on top and garnish with lime zest and Aleppo pepper. Serve with the remaining cilantro-lime sauce on the side.