April 9, 2009 |
Fresh sea scallops served on a bed of spinach-flavored couscous is a quick dinner that takes about 15 minutes. Scallops, which need very little cooking, should be prepared so that the inside remains creamy. Prolonged cooking will shrink and toughen them. The secret to searing the scallops is to make sure your skillet is very hot. The scallops will only need a couple of minutes to cook this way. If they seem very large, check for doneness by slicing into one. If the meat is opaque they are done; if translucent, cook 30 seconds more.