- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Passive Time: 0 Minutes
Ingredients for Scallops:
• 1 pound of sea scallops
• Roasted Garlic Peppercorn Char Crust
• Olive oil • Skewers (soak in water if wooden)
Ingredients for Couscous:
• 2 cups of Israeli couscous
• 4 cups of chicken broth
• 8 asparagus tips
• 1 shallot chopped
• 1 cup of frozen peas
• ½ cup chopped pancetta
• ½ cup grated parmesan cheese
• Lemon zest and juice
• Fresh basil
Products Used in this Recipe
Instructions:
Bring broth to a boil and add couscous; simmer for 10 to 12 minutes.
While cooking couscous, heat a saute pan to medium high and add ½ tablespoon of olive oil. Saute pancetta, shallots and asparagus; season with a 1 teaspoon Char Crust Roasted Garlic Peppercorn. Cook until pancetta is crispy and asparagus has a nice char.
Bring a small pot of water to a boil. Add peas and cook for about 3 minutes, drain and then add to the pancetta and asparagus. When couscous is done, drain any extra water. Add the pancetta/asparagus/pea mixture to the couscous. Zest 1 small lemon in it, some chopped basil, add parmesan cheese and set aside.
Pat scallops on both sides with a paper towel. Coat scallops with Garlic Peppercorn Char Crust and drizzle with olive oil. Heat an outdoor or indoor grill. Thread scallops on skewers. Grill 2 to 3 minutes on each side on high heat. Place on top of the Israel Couscous.
Put ¼ cup of olive oil, finely chopped basil and ½ lemon juiced in a jar and shake. Drizzle basil/lemon on top. Enjoy!
