Best 2 Shrimp And Scallop Couscous Recipes

SHRIMP AND SCALLOP COUSCOUS

Steps:

• In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.

SEARED SHRIMP, SCALLOP AND GRAPE TOMATO COUSCOUS SALAD RECIPE - (4.5/5)

Steps:

• 1 Bring water and ¼ tsp (1 mL) salt, and pepper to taste, to a boil over high heat in a saucepan. Gradually stir in couscous; remove from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool, uncovered. 2 Pat shrimp and scallops dry. Heat 1 tbsp (15 mL) of olive oil over high heat in a skillet until very hot. Sear shrimp, turning once, for about 1 minute per side or just until pink and opaque; transfer to a bowl. Add scallops to skillet and sear for about 2 minutes or until brown and crisp on the bottom (don't try to turn them too soon or they'll tear); flip over and sear for 1 to 2 minutes or until browned and just opaque inside. Transfer to bowl with shrimp; set aside. 3 Add grape tomatoes to skillet and cook, shaking pan often, for about 3 minutes or until browned and just softened; transfer to a plate. Reduce heat to medium-low. Add shallots and thyme and sauté for 2 minutes or until softened. Pour in vinegar and bring to a boil, deglazing pan. 4 Transfer shallot mixture to a large bowl, scraping pan well. Whisk in remaining oil, mustard and ¼ tsp (1 mL) each salt and pepper. Pour half of the dressing over shrimp and scallops; toss to coat. Add couscous and diced zucchini to large bowl and toss to coat with dressing. 5 Arrange greens on individual serving plates, top with couscous and tomatoes. Arrange shrimp and scallops on top and drizzle salads with remaining dressing from bowl.