Sea Scallops on a Bed of Israeli Couscous and Arugula/ Fennel Salad

This is a nice light summer meal, that contains, protein, starch and green vegetable all served in one dish. Served with a glass of sauvignon blanc and a baguette it makes a beautiful presentation and a tasty treat. 

Israeli couscous is not couscous at all, but a form of toasted pasta that was created in Israel in the 1950's as a substitute for rice.  It is marketed in Israel as Ben-Gurion rice, but known as Israeli couscous in the west. Couscous, on the other hand, is a north African dish made from processed Durham wheat that is hand rolled into pellets.  It is very good but also very different from Israeli couscous.

The recipe also calls for dry sea scallops.  In the seafood industry, scallops and other fish are often soaked in phosphates.  The phosphates cause the scallops to absorb water and increase their weight.  This kind of scallop will appear very white in color and will not caramelize when you try to sear them.  The moisture content is too high. Dry scallops are natural.  They have not been soaked in phosphates and water.  They will have a more tan or vanilla color and they will sear up nicely with a great caramelized crust on the outside.  Make sure to ask your seafood market for dry scallops and if they don't know what you are talking about go somewhere else. 

Ingredients:(Serves 4)

1- Ruby red grapefruit, peeled and sectioned
Extra virgin Olive Oil
Sea Salt
Cayenne Pepper
5 Oz. box of fresh arugula
1 Fennel bulb - slice thinly
1/2 Cup sliced black olives
Israeli couscous - Enough to serve 4, per package directions
16 Large Dry Sea Scallops
1 sprig fresh rosemary

Preparation:

To prepare dressing, peel the grapefruit and cut it into sections.  Squeeze all of the juice out of the sections and collect in glass measuring vessel. Add  Extra Virgin Olive Oil to the juice so that you have a total volume of three times the amount of juice. Said another way, use twice the amount of oil as you have juice.  Season to taste with sea salt and cayenne pepper.  Stir well and set aside.  Put enough of the arugula, sliced fennel and olives into a salad bowl to serve four.  Toss with the dressing. 

Prepare Israeli couscous per package directions and hold.

Using about 1 TBSP of olive oil, coat a skillet and heat it to high heat.  Add a sprig of rosemary to the skillet.  Sear scallops on each side.  Do not overcook.  This should only take a minute or two per side. When scallops are done, put about a cup of Israeli couscous on each of four plates.  Spread the couscous out so that you can set the other ingredients on top of it.  I like to use rectangular plates for this dish.  Top the Israeli couscous with the dressed arugula and fennel salad and then place four seared scallops on top of the salad.  This makes a beautiful presentation and the taste is fabulous. The citrus flavor of a good New Zealand Sauvignon Blanc blends very nicely with the dressing on the arugula salad.  Enjoy !!