MOROCCAN
BAY SCALLOPS
&
RED GRAPES
Healthy substitutions:
Use larger sea scallops instead of bay scallops.
Include chopped fresh garlic in this dish.
Add pinenuts, quick roasted on high in a separate pan.
Ingredients:
~ 1 lb. fresh or frozen bay scallops
1 1/2 cups red grapes, quartered
fresh flat-leaf Italian parsley
2 tbsp. Ras el Hanout Moroccan spice blend
1/2 tsp. sea salt
1/2 tsp. ground fresh peppercorns
2 tbsp. olive oil
1/2 cup pearl couscous
Preparation:
-
rinse scallops and drain on paper towel
-
toss scallops with 1 tbsp. olive oil, then add ground Ras el Hanout, salt, and pepper
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heat 1 tbsp. olive oil in sauté pan on medium-high
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add scallops and toss gently to sauté on all sides
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add red grapes and sauté briefly
-
add parsley and sauté till limp
-
serve atop couscous cooked according to package directions
Grind the Ras el Hanout to a powder in a coffee grinder.
I hate to see fruit go to waste! That was the impetus for using red grapes in this recipe.
Variations:
-
Serve over rice or with roasted rosemary potatoes.
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Sauté kale, Swiss chard, or spinach with parsley.
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Add 1/2 cup plain yogurt or sour cream just before serving and stir gently until hot.
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Serve with steamed asparagus or sliced zucchini.