Recipe

Watermelon Couscous Salad With Peppercorn Crusted Scallops Recipe


Watermelon Couscous Salad With Peppercorn Crusted Scallops Recipe
This recipes comes from my Aunt Donna who got this from a neighbor when she lived in Dayton, Ohio. I always loved this recipe when she made it for me. Greatness on a plate. Enjoy

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Ingredients
  • 1 cup juice from yellow watermelon
  • 1 cup couscous
  • 1/8 teaspoon saffron
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup red seedless watermelon diced
  • 1/4 cup toasted pine nuts
  • 1/4 cup fresh mint chopped
  • 12 sea scallops with muscle removed
  • 1/4 cup dry pink peppercorn
  • 1 tablespoon pink and black peppercorns
  • 1/2 teaspoon salt

Directions
  1. Bring watermelon juice to a boil then add saffron, butter, salt and pepper.
  2. Pour over couscous and cover for approximately 20 minutes then fluff up with fork and let cool.
  3. Once cooled add toasted pine nuts, mint and diced red watermelon.
  4. Rinse and pat scallops dry.
  5. On a cutting board using bottom of heavy pot coarsely crush peppercorns.
  6. Place peppercorns in shallow dish and dredge sea scallops then season with salt.
  7. Heat a lightly oiled heavy bottomed frying pan to just about the smoking point.
  8. Using tongs slowly place sea scallops in pan then sear 1 minute on both sides.
  9. Place mound of couscous salad in the middle of a plate and place three warm scallops on top.
  10. Garnish with watermelon salsa and additional mint.

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Comments


WOW excellent summer dish! I can't wait to see some juicy melons at the market so I can try this great dish out.


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