Recipe: Diver Scallops with Roasted Tomato Couscous
Recipe courtesy Grace
- 4 Diver Scallops
- 2 cups Israeli couscous
- 6 Roma tomatoes, halved lengthwise
- Dark Balsamic Glaze
Season scallops with salt and pepper
Cook 2 cups couscous in salted water until tender
Season tomatoes with salt, pepper, olive oil, balsamic vinegar, and a sprinkle of sugar.
Roast tomatoes at 375 degrees until slightly charred.
Sear the scallops in heated cast iron skillet in a small amount of evoo, two minutes each side.
In saute pan, combine couscous, chopped roasted tomatoes, pinch of salt and pepper, tbsp butter, 2 ounces water. Stir and warm throughout.
Make bed of couscous on plate. Lay scallops on top of bed. Drizzle with balsamic glaze.
Garnish with lemon zest and microgreens.
Lunch Mon-Sat 11 am-4 pm, Dinner is 4-10 on Mon Tue Wed, 4-11 Thur Fri Sat
Brunch Sunday 10 am-2 pm. Rooftop bar and cocktail area available!
SPECIAL EVENT INFORMATION:
Grace is a participating restaurant in Cuisine for Kids to support Child Advocacy Center. January 24, 2023, is a day of food and fundraising where some area restaurants donate a portion of proceeds to help fund free services to help fund free services for abused children.
Eat out at one of these participating restaurants on Tuesday, January 24 to help the CAC.
You can find the list of restaurants here.
Copyright 2023 WALA. All rights reserved.