Scallops, Scampi-style

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 cup couscous
• 1 1/4 lbs sea scallops
• 1 lemon
• 1 garlic clove, crushed with press
• 4 (8 ounce) zucchini (8 oz. each or 2 of each) or 4 (8 ounce) summer squash (8 oz. each or 2 of each)
• 1 tablespoon margarine
• 1/4 teaspoon salt
• 1/4 teaspoon coarse black pepper
• 2 tablespoons chopped chives

Recipe

• 1 prepare couscous as directed on package.
• 2 meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop; rinse to remove sand from crevices. pat scallops dry.
• 3 from lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. in a bowl, toss scallops with garlic, 1/2 teaspoon peel, 1/4 teaspoon salt, and 1/4 a teaspoon coarse black pepper.
• 4 with vegetable peeler, slice each squash length wise into this, long ribbons until you reach the core with seeds; discard core. set aside ribbons.
• 5 in non-stick 12-inch skillet, heat margarine over medium-high heat until melted. add scallops and cook 5 to 6 minutes, until browned and just opaque throughout, turning over once; transfer scallops to plate. add squash to same skillet. reduce heat to medium; cover and cook 2 minutes, stirring once. uncover and cook 1 minute or until tender-crisp. remove squash from heat; stir in lemon juice and remaining peel.
• 6 spoon vegetable mixture onto 4 plates; top with scallops and sprinkle with chives. serve with couscous.