Ingredients
½ cup finely chopped pepperoncini plus 2 tablespoons brine
½ cup extra-virgin olive oil
4 scallions, sliced thin
1 teaspoon grated orange zest plus 2 tablespoons juice
Salt and pepper
1 tablespoon unsalted butter
1 cup couscous
1 cup water
2 tomatoes, cored and cut into 1/4-inch pieces
½ cup chopped fresh parsley
1 ½ pounds large sea scallops, tendons removed
Directions
1
Combine pepperoncini and brine, 2 tablespoons oil, scallions, orange zest and juice, and 1/4 teaspoon pepper in bowl; set aside. Melt butter in medium saucepan over medium-high heat. Add couscous and cook, stirring frequently, until grains are just beginning to brown, about 4 minutes. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper; stir to combine, cover, and remove pan from heat. Let stand until tender, about 7 minutes. Uncover, add tomatoes, parsley, and 1/4 cup oil and fluff with fork.
2
Meanwhile, pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium- high heat until just smoking. Add half of scallops in single layer and cook without moving them until well browned, about 1 1/2 minutes. Flip scallops and cook without moving them until second side is well browned, about 1 1/2 minutes longer. Transfer scallops to plate and tent loosely with foil. Repeat with remaining 1 tablespoon oil and remaining scallops. Arrange scallops over couscous and top with pepperoncini mixture. Serve.