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Scallops: Scallops with Lemon Couscous

Source of Recipe

unknown


List of Ingredients

1 large red bell pepper
1 medium onion
1/4 pound fresh mushrooms
1 pound scallops
4 teaspoons olive oil
1 medium lemon
1 cup couscous
3/4 teaspoon salt
1 package frozen sugar snap peas
2 tablespoons soy sauce


Recipe

About 30 minutes before serving: Thinly slice red pepper and onion. Cut each mushrooms into 1/4's. Rinse scallops under running water, oar dry with paper towel. In non-stick 12 inch skillet over medium-hi heat in 2 tsp. oil cook red pepper and onion until golden brown. Remove red pepper mixture to plate. In same skillet on 1 tsp. oil cook mushrooms until golden brown. Remove to plate with red pepper mixture.

Meanwhile from lemon grate 1/2 tsp peel and squeeze 1 1/2 tsp. juice. In a 2 qt. saucepan heat lemon and 1 1/2 cup water to boiling. Stir in couscous and salt. Remove from heat and let stand. Keep warm. Prepare peas according to package directions. Drain. Cook scallops in 1 tsp. oil for 3-4 minutes. Add vegetables, stir in soy sauce add peas. serve with couscous. You can omit the oil and use chicken broth instead. Omit the 3/4 fat.