Ingredients

The following ingredients have 4 Servings
  • 13.66 ounce can of coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon curry powder
  • 1 1/2 tablespoon sriracha sauce
  • 1/2 teaspoon salt
  • 1 cup instant couscous
  • 2 tablespoon sesame oil
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 tablespoon parsley (finely chopped)
  • 8 large scallops
  • 2 tablespoon olive oil
  • Salt + pepper (to taste)

Instruction

  • In a medium bowl, whisk together coconut milk, cumin, coriander, curry powder, sriracha, and salt. Set aside.
  • In a small saucepan, bring the cup of water and sesame oil to a boil. Remove the saucepan from the heat then stir the couscous in and cover pot. Let sit for 10-15 minutes then take a fork and fluff the couscous and sprinkle with 1/2 tsp. of salt and parsley. Keep warm.
  • In a skillet, heat up the olive oil over medium high heat. Place scallops in the pan, it should be a nice sizzle. Season the tops of the scallops with salt and pepper (a pinch of each). Sear scallops until browned on either side, about 3-4 minutes on each side. You don't want to overcook it or it'll be too tough.
  • To assemble the dish, scoop couscous onto a plate, place scallops on top, then drizzle curry sauce all over the top.