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Seared Scallops with Peach Jam and Couscous Apple Salad

July 31, 2019

Seared Scallops with Peach Jam and Couscous Apple Salad

Seared Scallops with Peach Jam and Couscous Apple Salad

You can never go wrong with scallops. Like, never.

Serves 4

Recipe adapted from A Thought for Food


Couscous salad:

1 cup couscous

1 large apple, diced

2 tbsp. parsley, chopped

1 oz. lemon juice

Salt, to taste

2 tbsp. olive oil


Seared scallops:

1 lb. large sea scallops

3 tbsp. unsalted butter

1 tbsp. olive oil


Black pepper

1/2 cup Smoked Peach Jam


1. Place the couscous and 2 cups of water in a pot and bring to a boil. Reduce heat to medium low and cover. Simmer for 15 minutes. Remove from heat and fluff to separate the pasta using a fork. Let cool.

2. Transfer the couscous to a bowl, along with the apples and parsley.

3. Separately, whisk together the lemon juice, olive oil, salt and pepper. Pour over the couscous salad and toss to combine.

4. In a small pan, heat the peach jam over low heat.

5. Dry the scallops with paper towels and remove the side muscle. Season with salt and pepper. In a large skillet, heat the olive oil and butter on high heat. Add the scallops and sear for approximately 3 minutes until the edges begin to turn brown. Flip the scallops over and cook for an additional 1-2 minutes, depending on the size of the scallops. Turn off the heat.

6. To plate, spoon a couple tablespoons of jam in the middle of a plate or shallow bowl. Top with a couple spoonfuls of couscous salad, followed by the scallops. Spoon some of the remaining melted butter from the pan on top of the scallops.