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  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Passive Time: 0 Minutes
Garlic Peppercorn Scallops with Couscous

Ingredients for Scallops:

• 1 pound of sea scallops

• Roasted Garlic Peppercorn Char Crust

• Olive oil • Skewers (soak in water if wooden)

Ingredients for Couscous:

• 2 cups of Israeli couscous

• 4 cups of chicken broth

• 8 asparagus tips

• 1 shallot chopped

• 1 cup of frozen peas

• ½ cup chopped pancetta

• ½ cup grated parmesan cheese

• Lemon zest and juice

• Fresh basil

Products Used in this Recipe


Bring broth to a boil and add couscous; simmer for 10 to 12 minutes.

While cooking couscous, heat a saute pan to medium high and add ½ tablespoon of olive oil. Saute pancetta, shallots and asparagus; season with a 1 teaspoon Char Crust Roasted Garlic Peppercorn. Cook until pancetta is crispy and asparagus has a nice char.

Bring a small pot of water to a boil. Add peas and cook for about 3 minutes, drain and then add to the pancetta and asparagus.  When couscous is done, drain any extra water.  Add the pancetta/asparagus/pea mixture to the couscous. Zest 1 small lemon in it, some chopped basil, add parmesan cheese and set aside.

Pat scallops on both sides with a paper towel.  Coat scallops with Garlic Peppercorn Char Crust and drizzle with olive oil.  Heat an outdoor or indoor grill. Thread scallops on skewers. Grill 2 to 3 minutes on each side on high heat.  Place on top of the Israel Couscous.

Put ¼ cup of olive oil, finely chopped basil and ½ lemon juiced in a jar and shake. Drizzle basil/lemon on top. Enjoy!


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