Seared Scallops with Snow Peas and Orange

I found this recipe in my March Real Simple magazine. The picture just looked gorgeous and the recipe simple - my kind of meal, especially after a day of teaching.

Tim and I both thoroughly enjoyed it. In his words, it was very "clean". The flavors melded together so well and it really was so easy to make! He even gave it a 9/10 rating ;) We have both been rating new meals I make and then I write the rating right on the recipe so that I remember how we liked it. I give my own separate rating on flavor and then one as well for "ease to make" - VERY important! Here is the recipe if you would like to try it out.

Seared Scallops with Snow Peas and Orange

Takes 25 min to make, serves 4

1 cup couscous (I make mine with chicken broth, a little butter, and salt and pepper)

2 tsp, plus 1 tablespoon olive oil

16 sea scallops (about 1 1/2 pounds)

1 orange

3/4 pound snow peas

1. Cook the couscous according to the package directions.

2. Meanwhile, heat 2tsp of the oil in a large nonstick skillet over medium-high heat. Pat dry the scallops, season with salt and pepper, and cook until opaque throughout and golden brown, 2-3 minutes per side. Transfer to a plate and cover to keep warm; wipe out skillet.

3. Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest.

4. Heat the remaining tablespoon of olive oil in the skillet over medium-high heat. Add the snow peas, orange zest, and salt and pepper and cook, tossing until the snow peas are just tender, about 2 minutes. Serve with scallops and couscous.