Looking for an easy seafood dish? This pan-seared scallop recipe with couscous is ready in less than 10 minutes.

Servings: 3


  • 1 cup couscous, cooked according to package directions
  • 2 teaspoons olive oil
  • 1 ½ pounds sea scallops (about 16 scallops)
  • ½ tsp Kosher salt, divided
  • ½ tsp black pepper, divided
  • Zest of 1 orange
  • 1 tablespoon olive oil
  • ¾ pound snow peas (halved lengthwise)


  • Cook the couscous according to the package directions.
  • Meanwhile, heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat.
  • Pat the scallops dry and season with ¼ teaspoon each salt and pepper. Cook until opaque throughout and golden brown, 2-3 minutes per side. Transfer to a plate and cover.
  • Using a vegetable peeler, remove 4 strips of zest from the orange and thinly slice them.
  • Wipe out the skillet. Heat the remaining tablespoon of oil over medium-high heat. Add the snow peas, orange zest and 1/4 teaspoon each salt and pepper.
  • Cook, tossing until the snow peas are just tender, about 2 minutes. Serve with scallops and couscous.

Recipe and photo courtesy of What’s Cooking? USDA Mixing Bowl.

Nutrition Facts

Amount per serving



% DV*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 43g
Sodium 455mg
Total Carbs 43g
Dietary Fiber 4g
Sugars 4g
Added Sugars 0g
Protein 27g
Vitamin D 0mcg
Calcium 78mg
Iron 4mg
Potassium 529mg

*Percent Daily Values are included where available. They are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.