CITRUS SCALLOPS

CITRUS SCALLOPS image

Yield 4 servings

Number Of Ingredients 9

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1 lemon
1 lime
1 1/4 lbs sea scallops, rinsed
3 tbs olive oil
1 tbsp finely chopped shallot
1 tsp dijon mustard
1 bag (5 to 6 oz) baby mustard greens
1/4 cup fresh parsley leaves, chopped
1 package whole wheat couscous

Steps:

1. From lemon, grate 1/4 tsp. peel and squeeze 2 tbsp juice. From lime grate 1/4 tsp, peel and squeeze 1 tbsp juice. Set juices aside. In small bowl, combine peels, 1/3 tsp salt and 1/8 tsp freshly ground black pepper. 2. Place scallops on paper-towel lined plate. Pat dry. Sprinkle with citrus peel mixture. 3. In 12 in nonstick skillet, heat 2 tsp oil on medium 1 minute. Add scallops, cook 6 to 8 minutes or until opaque throughout, turning once. Remove from pan and cover. 4. To skillet, add 1 tsp oil and shallot, cook 3 minutes or until tender. Stir in dijon mustard and citrus juices, scraping up browned bits, cook 1 minute. Toss sauce and salad greens, place on plate. Top with scallops and chopped parsley and serve with whole wheat couscous on the side (to make couscous, follow package directions).