Recipe from Bri's mom in Hope, Maine
1 lb jumbo sea scallops
1/4 tsp salt
1/4 tsp pepper
2 Tbls cooking oil
2 Tbls butter
2 Tbls all-purpose flour
1 cup couscous
2 cups chicken broth
1 1/2 cups orange juice
1 Tbls fresh tarragon or 3/4 tsp dried
2 small oranges, peeled & sliced
optional: fresh tarragon sprigs and orange wedges
In plastic bag combine flour and 1/8 tsp of salt and 1/8 tsp of pepper. Add scallops and toss to coat. Set aside.
In medium sauce pan cook and stir couscous in hot oil over medium heat for 3 to 4 minutes or until couscous is slightly golden brown. Carefully add broth. Bring mixture to boiling, reduce heat. Cover and simmer for 8 to 10 minutes or until couscous is tender.
Meanwhile, in a medium saucepan cook green beans, covered, in small amount of boiling water for 10 to 15 minutes or until crisp and tender. Drain, keep warm.
In large skillet heat butter. Add scallops, cook over medium high heat about 2 minutes per side or until golden brown. Remove scallops from pan when done and transfer to a baking sheet, reserving drippings. Place scallops in warm oven.
Add juice and tarragon to skillet. Bring to boiling stirring browned bits from bottom of skillet. Reduce heat. Cook uncovered for 7 minutes or until sauce is reduced by half and slightly thickened. Season with remaining 1/8 tsp salt and pepper. Cool slightly.
Divide cooked couscous, green beans, and slices of oranges on 4 dinner plates. Place scallops next to couscous mixture. Serve with sauce. If desired garnish sauce in cups with fresh tarragon sprigs and orange wedges.
© 2022 Michelle Gill