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Moroccan-Spiced Scallops with Tomato Couscous

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® Moroccan-Spiced Scallops with Tomato Couscous Fresh and Simple Tomatoes | September 2008 Israeli couscous, also known as pearl couscous, is the size of small pearls. You can purchase it at chefshop.com. Start to FiniSh: 25 minuteS 1 1 / 2 "cups"water 1 / 2 "cup"golden"raisins 1"3-inch"piece"stick"cinnamon 1 / 2 "tsp."sea"salt 1/8"tsp."cayenne"pepper 1"cup"israeli"couscous 2"medium"red"and/or"green"tomatoes,"chopped 2"tbsp."chopped"fresh"mint 1"tsp."finely"shredded"lemon"peel 1 1 / 2 "lb."small"sea"scallops 1"tsp."ground"cumin 1"tsp."ground"coriander 1 / 4 "tsp."sea"salt 1 / 8 "tsp."cayenne"pepper 1"tbsp."extra-virgin"olive"oil "mango"chutney"(optional) In a medium saucepan bring water, raisins, stick cinnamon, 1 / 2 teaspoon salt, and 1 / 8 teaspoon cayenne pepper to boiling.

Stir in couscous. Reduce heat. Cover; simmer for 10 to 12 minutes or until liquid is absorbed and couscous is tender.

Discard stick cinnamon. Stir in tomatoes, mint, and lemon peel. Meanwhile, in a medium bowl toss together scallops, cumin, coriander, 1 / 4 teaspoon salt, and 1 / 8 teaspoon cayenne pepper.

In a heavy large skillet (cast iron works well) cook scallops, half at a time, in hot oil for 5 to 6 minutes or until browned and opaque, turning once. To serve, spoon couscous mixture onto a platter. Top with scallops.

Serve with chutney, if desired. Makes 4 servings. P e( s e(v"%g: 377 c ... more. less.