Seared Scallops Shrimp with Snow Peas and Oranges
- 1 cup couscous
- 2 teaspoons plus 1 tablespoon olive oil
- 16 sea scallops (about 1 1/2 pounds)
- Fresh Shrimp
- kosher salt and black pepper
- 1 orange
- 3/4 pound snow peas, halved lengthwise
- Cook the couscous according to the package directions.
- Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry, season with ¼ teaspoon each salt and pepper, and cook until opaque throughout and golden brown, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm; wipe out the skillet.
- Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest.
- Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the snow peas, orange zest, and ¼ teaspoon each salt and pepper and cook, tossing, until the snow peas are just tender, about 2 minutes. Serve with the scallops and couscous.
Another night of mixing it up! Thursday night I transformed my Seared Scallops with Snow Peas and Oranges recipe into Shrimp with Snow Peas and Oranges. Big jump, right?
Basically I’ve learned that if I want fresh seafood, I need to get to the grocery store before 8PM on a Sunday. No one is ever at the seafood counter and I become a baby and don’t ask for help. So I bought so pre-wrapped shrimp to substitute for this recipe. Can’t say I’m upset about it at all, the little shrimpies were great!
Easy list of ingredients! – I like it!
Last night was the first time I attempted to cook couscous. I really thought it was going to be difficult! I’ve never enjoyed cooking rice (unless it’s in the microwave) and I thought it would be hard to get the right consistency. I couldn’t be more wrong! It was super easy to whip up a batch! Thank goodness, because it’s on the menu tonight. :)
Fluff, fluff, fluff!
The only negative thing about the shrimp, was all the POOP! Those little fellas needed some serious de-veining. Not fun at all. But I guess that’s what you go through for yummy little shrimps!
The sugar snap peas and orange vest were an excellent side item. The peas really did soak up the orange flavor. I ended up microwaving the peas for a little bit before throwing them into the pan (they were frozen) but I still think they turned out great.
Overall, it was a great meal. I’m glad I made the choice with shrimp instead of throwing out the whole recipe. I really think I’ll start using shrimp in recipes more often. I can’t wait until the Farmer’s Market gets started back up in Charleston, then I’ll be able to get some super-fresh seafood! Yay! :)