1 packed cup blackberries
zest of one lemon
juice of one lemon
2 tbsp raw honey
2 tbsp chopped green chiles
1 tbsp adobo sauce (found mine at Whole Foods)
1 cup wheat couscous
sesame oil for pan
pepper to taste
For sauce: combine berries, lemon zest, lemon juice, honey, chiles & adobo sauce. Stir and set aside.
For couscous: boil 1 1/2 cups of water, add couscous and cover tightly, removing from heat. Let sit for 5 minutes then fluff with fork
For scallops: season with pepper (both sides). Drizzle sesame oil in pre-heated skillet to thinly coat. Skillet should be HOT - we want to sear the scallops. Cook on both sides, turning once, to desired doneness.
After removing scallops from skillet, add blackberry mixture and heat until berries start to come apart.
Serve scallops over the couscous and top with blackberry sauce.
Nutritional info for serving as shown above (give or take a few): calories 461; fat 5g; sat fat .5g; omega-3s 150 mg; carbs 56g (these are the good carbs though, no white flour, etc); fiber 11g; sugars 16g (from the fruit mostly); protein 52g (great shot of protein!); cholesterol 110mg
This was soooo good (I mean you can't really go wrong with seared scallops anyhow, but...) and surprisingly filling (I did have a spinach and pear salad as an appetizer though). I did enjoy the blackberry sauce as well. It took me by surprise at first, but the sweet and spicy combo over the scallops was delicious. I do enjoy the sauce better than the whole berries though and I think I will cook it down even further next time. I also have some sauce left over and plan to put it over salmon - we'll see.
Anybody have any killer seafood recipes that don't include butter?