Couscous and Scallops

We would love to thank Jennifer Grady for sharing this fantastic recipe with us. We were thrilled with the results of pairing Smoked Paprika with the flavor of Oranges. It turned out awesome and we are hope you can't wait to try it, too.



For couscous:
4 t. olive oil
1/4 t. saffron threads, crushed
1 1/2 cups couscous grains
1/2 t. Malha Heeya (pink salt)
2 T. unsalted butter, diced
2 t. grated orange zest



For scallops:
1 1/2 t. smoked sweet paprika
1 1/2 t. ground cumin
3/4 t. coarsely ground black pepper
1/8 t. cayenne pepper
12 extra-large sea scallops (1 1/4- 1 1/2 lb), side muscles removed
Olive oil
Malha Heeya (pink salt)
1 T. chopped flat-leaf parsley
4 orange wedges



To prepare couscous: In a medium saucepan with a lid, bring 2 cups of water, olive oil and saffron to a boil. Remove from heat; stir in couscous, salt, butter and orange zest. Cover and let stand at least 5 minutes or longer while you prepare the scallops. Fluff couscous with a fork before serving.



To prepare scallops: Stir together paprika, cumin, black pepper and red pepper in a small bowl. Spread the spice mixture on a dinner plate. Pat scallops dry, then roll each one on all sides in the spice mixture.

Coat the bottom of a large, heavy skillet with a thin layer of olive oil; place over medium-high heat. When it's hot, add enough scallops to fit comfortably in a single layer. Saute until cooked through, about 2 to 3 minutes per side. Remove and continue, adding oil if needed, until all scallops are cooked. Season scallops with salt to taste.



To serve: Spoon a mound of couscous on each plate; top each serving with 3 scallops. Garnish each serving with a sprinkle of parsley and an orange wedge. Squeeze the orange wedge over the scallops before eating.