Mint Couscous Scallop Salad

Local Ocean's Special
Mint Couscous Scallop Salad
with Pomegranates, Apricots + Pistachios

TIME: 15 minutes

SERVING SIZE: 6 scallops per person

IN THE BOX
Weathervane Scallops
Baby Kale
Couscous (pre-cooked)
Fresh Mint
Dried Apricot
Pomegranate + Mandarin Orange
Red Onion
Green Onion
Crushed Pistachios
Mint-Pomegranate Vinaigrette

FROM YOUR PANTRY
Salt + Pepper to season
2 tbsp olive oil for cooking

STEPS
1. Cook the scallops - Heat a nonstick pan over medium-high heat. Add 2 tablespoons cooking oil. Pat the scallops dry with paper towels and season with salt and pepper. Once the pan is hot but not smoking, add the scallops, giving adequate space between them to avoid overcrowding. Sear for about 1 ½ minutes per side – flip them to the other side once they are browned. Turn off the pan and they will finish cooking (about 1 ½ minutes longer).

2. While the scallops are resting, take half of the mint and shred it into small pieces, leaving the remaining leaves for garnish. Cut the dried apricots in half.

3. In a large mixing bowl, combine baby kale, couscous, red onion, green onion, chopped apricots, shredded mint, pomegranate, Mandarin oranges, and half of the parsley.

4. Mix up the mint-pomegranate vinaigrette and use 3/4 of it to dress the salad. Toss to combine.

5. Plate by first adding a portion of the salad mix to the center of a large dinner plate. Sprinkle crushed pistachios and remaining parsley over the salad. Drizzle with the remaining dressing.

6. Top with your scallops and garnish with the remaining mint. Enjoy!

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