Svetlana’s Recipes

Ingredients:

-1/2 up flour
-1 tablespoon lemon pepper
-1 teaspoon dried oregano
-1 teaspoon paprika
-1/2 teaspoon dried thyme
-1 1/2 pounds large scallops (20 to 24)
-2 tablespoons olive oil
-2 tablespoons butter
-1 1/2 cups chicken broth
-1 box (6.1 ounces) tomato-basil flavored couscous
-1/4 cup toasted pine nuts
-2 tablespoons chopped fresh parsley
-1 lemon, cut into wedges

1. In a shallow dish, mix flour, lemon pepper, oregano, paprika and thyme
2. Coat both sides of scallops in the flour mixture, shake off excess and set aside
3. In a large nonstick skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium-high heat
4. Saute half of the scallops for about 3 minutes per side
5. Set scallops aside on a plate and keep warm
6. Repeat with the remaining oil, butter and scallops
7. Meanwhile, prepare couscous following package directions, using chicken broth in place of water
8. Serve scallops with the couscous
9. Garnish with pine nuts and parsley
10. Serve with lemon wedges, if desired