Ingredients

The following ingredients have 2 Servings
  • 1/2 cup uncooked Israeli couscous (pearl)
  • 2 teaspoons sesame oil (not toasted sesame oil)
  • 6 to 8 large or jumbo sea scallops (dry packed if possible)
  • Salt and pepper
  • 2 limes
  • 2 teaspoons dry sherry
  • 4 black garlic cloves (divided)
  • 2 teaspoons unsalted butter
  • 2 finger limes

Instruction

  • Prepare couscous according to package instructions.
  • Grate the zest from one lime and squeeze the juice from both limes into a small bowl. Add sherry. Finely chop 2 black garlic cloves and add to lime-sherry mixture.
  • Prepare the scallops by removing the little "foot" (abductor muscle) if not already removed and pat dry.
  • In a large non-stick skillet, heat oil over medium-high heat until almost smoking. Add the scallops to the pan, flat side down, and let them cook undisturbed for about 2 minutes until the bottom has browned.
  • Turn scallops over and cook for 2 minutes on the other side. Remove scallops from the pan and place on a plate. The scallops will be translucent in the middle. Let scallops rest while preparing the sauce.
  • Pour lime-sherry-garlic mixture into the skillet. Bring to a boil and cook for 3 minutes to reduce and concentrate the sauce. Add butter and stir until melted and combined.
  • Thinly slice remaining 2 black garlic cloves. Cut finger limes in half vertically and squeeze out pulp pearls.
  • Divide couscous equally on two plates. Place scallops on top of couscous.
  • Place a slice of black garlic on each scallop. Top each scallop with finger lime pulp pearls.
  • Spoon sauce over scallops and couscous.