You see, when I was growing up, I was the picky eater of the family. I'm sure I've talked about this before. But, it's worse than that. We'd go to a local seafood favorite in our area. Sadly, it has since closed it's doors, but they had all you can eat Alaskan crab legs. Well, they had other AYCE items in the menu, but the rest of the family got the crab legs. I was a crab crackin pro! Still am, to be honest. I would crab crab leg after crab leg for my family and sit there and munch on my pop corn shrimp. Yup. That's all I'd eat. Popcorn shrimp and hush puppies.
Yes. I had an array of seafood choices on this menu and I ordered popcorn shrimp...religiously. *hands head in shame* I have no idea what I was thinking. Finally, I grew out of that picky eater thing. I still have some things I'm picky about. Asparagus being the big one. Salmon, cat fish, tilapia lately. I can eat a set amount of mussels, clams, oysters (fried) before I just can't eat any more. Something will set me off and they just won't taste good any more. It's not a mouth feel. There's a taste. Once I experience that taste, I'm done.
Scallops? I've never had that problem. I could eat my weight in these babies. Yes. Really. Their sweet flavor and delicious taste are just... YUM! And in this salad? Even better!! Sweet tomato, crunchy peppers and cucumber, hearty couscous, spicy red onion. *drooling*
Just LOOK at all those colors! You know this is going to be a healthy dinner and HEARTY dinner. I've gotten pretty good at getting a good sear on the scallops. Thought the salad after this one I got the pan too hot. *sigh* BUT the scallops haven't been over cooked in a while. I let them rest, like steak, before putting them on the salad. I think every meat needs to rest before you plate it. It allows all the juices to redistribute making the meal tastier. And oh my is this meal tasty!
- 1/8 cup fresh lemon juice
- 1/2 cup water
- 1 tablespoon extra virgin olive oil
- 1/8 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon sugar
- 1 teaspoon oregano
- 1/2 teaspoon dried parsley
- 1 teaspoon grated lemon rind
- 1 cup couscous
- 2 cups water
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon lemon rind, grated
- 1 1/2 cups tomatoes, seeded and chopped
- 1 cup orange bell pepper, thinly sliced
- 1 cup red onion, thinly sliced
- 2 cups cucumber, thinly sliced
- 6 whole green olives, sliced
- 1 pound sea scallops
- 1 teaspoon extra virgin olive oil
- 6 ounces reduced fat feta cheese, crumbled
- Combine first 11 ingredients in a small bowl or salad dressing shaker and set aside.
- Bring water to a boil. Add couscous, 1 teaspoon extra virgin olive oil and 1/4 teaspoon lemon rind. Cover and allow to sit 5 to 7 minutes.
- Combine the tomatoes, pepper, onion, cucumber and green olives in a large mixing bowl. Set aside.
- Heat a large skillet coated with cooking spray over medium-high heat. Add 1 teaspoon extra virgin olive oil and swirl to coat. Pat scallops dry and sprinkle with salt and pepper to taste.
- Cook 3 to 5 minutes on each side or until cooked through and opaque in the center. Remove from pan and keep warm.
- Fluff the couscous and then combine with the vegetables. Lightly pour half of the dressing mix over the couscous and toss lightly to coat.
- Divide the couscous evenly among 4 plates. Top with scallops and then feta cheese. Top with additional dressing as desired.
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