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Seared scallops with heirloom tomatoes, cucumber, pearl couscous, and harissa vinaigrette

Yield: 4

Overview: Cook the couscous, make the vinaigrette, toss the salad, and sear the scallops.

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Ingredients

For the scallops

• 1 lb scallops, dry (see tip)

For the salad

• 1 cup pearl (Israeli) couscous
• 1 lb heirloom tomatoes, cut into bite-sized pieces
• 1 lb cucumbers, cut into bite-sized pieces
• 4 scallions, thinly sliced
• 2 cups parsley and/or cilantro, washed and picked (about 1 bunch)

For the harissa vinaigrette

• ¼ cup harissa, store-bought or homemade
• zest and juice of 1 lemon
• 2 tablespoons sherry vinegar
• 1 teaspoon pomegranate molasses
• ¼ cup extra virgin olive oil

Instructions

1. 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.
2. Make the harissa vinaigrette. Whisk together all of the ingredients in a mixing bowl with a pinch of salt. Taste and adjust. Set aside.
3. 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 and adjust. Always be tasting.
4. 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.
5. Plate. Fold the picked herbs into the salad, and add a generous spoonful to each plate. Top with the scallops and serve.

Tip

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.

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EXTRA RECIPES

We’re never upset about having leftover harissa in the fridge. It’s fantastic on eggs, roasted potatoes, sandwiches, or grilled veggies.

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