Seared Scallops with Heirloom Tomatoes, Pearl Couscous & Harissa Vinaigrette
This is one of my favorites - fresh vegetables and tangy, spicy sauce, all grounded by the mellow, toothy couscous. I make variations all the time with different proteins and different vegetables. If it’s your first go, though, do yourself a favor and splurge for the scallops. They’re so creamy, lightly sweet, and delicious.
Serves 4
INGREDIENTS
For the scallops
1 pound scallops, dry (see note)
For the salad
1 cup pearl (Israeli) couscous
1 pound heirloom tomatoes, cut into bite-sized pieces
1 pound cucumbers, cut into bite-sized pieces
4 scallions, thinly sliced
1 bunch cilantro and/or parsley, washed and picked
For the harissa vinaigrette
¼ cup harissa, store-bought or homemade
1 lemon, zest and juice
2 tablespoons sherry vinegar
1 teaspoon pomegranate molasses
¼ cup extra virgin olive oil
METHOD
Cook the couscous. In a medium saucepan, boil 4 cups of water. Add a big pinch of salt and then the pearl couscous. Cook for 10-12 minutes, until al dente. Drain and rinse with cold water. Drizzle lightly with oil and toss (to prevent sticking). Set aside.
Make the harissa vinaigrette. Whisk together all of the ingredients in a mixing bowl with a pinch of salt. Taste for seasoning and adjust. Set aside.
Make the salad. Combine the couscous, tomatoes, cucumbers, and scallion together in a mixing bowl (everything but the herbs). Dress to taste with the harissa vinaigrette. Season with salt and pepper. Taste for seasoning and adjust. Always be tasting.
Sear the scallops. Pat the scallops dry and season with salt. Heat a skillet over high heat. Add a thin layer of neutral cooking oil and heat until shimmering. Add the scallops, in a clockwise pattern, with at least 1 inch between each scallop. Once you place them, don’t fiddle! Sear for 2-3 minutes, until a golden brown crust develops and the scallops release easily. Flip each scallop (the clockwise pattern helps you track the order) and turn off the heat. After 1 more minute in the pan, remove them to a plate. If you leave them in the pan, they will continue to cook and get rubbery. Gamekiller.
Plate. Fold the picked herbs into the salad, then add a generous spoonful to each plate. Top with the scallops and serve.
Note: The difference between “wet” and “dry” scallops has to do with how they are preserved after harvest. Dry scallops are not treated with chemical additives. They’re more succulent, sweeter, and easier to sear than wet scallops. Wet scallops are soaked in artificial preservatives, and the water they retain makes them appear glossier and plumper. Don’t be fooled! This excess moisture makes it nearly impossible to sear wet scallops. Moisture is the enemy of browning.
FURTHER READING
