Winter time in Maine brings the special treat of fresh sea scallops. These sea scallops were caught by a friends husband in Casco Bay and were particularily flavorful. To season the dish perfectly I used the Aleppo Chile salt from Didi Davis Artisan Food I bought at the Winter Farmer's Market.
serves 2 perfectly
1/2 lb Maine sea scallops
1 ripe avocado cut into strips
1/2 ruby red grapefruit in peeled sections
2 servings (1 cup dry) Israeli Couscous cooked
chopped fresh cilantro
Aleppo Chile salt to taste
2 cloves garlic chopped
olive oil
Cook the Israeli couscous as per the instructions on the package. Peel the grapefuit, remove each section and peel the fruit out of the skin covering each individual section, set the grapefruit aside. Remove the avocado from the skin and cut into thin slices. Meanwhile heat a few tablespoons of olive oil on the stove in a frying pan, be careful not to burn the oil. Saute garlic in the oil. When the oil is hot add the scallops and lightly sprinkle with Aleppo chile salt. Cook the scallops to your taste, I cook them a few minutes on each side turning a few times till they just push back when pressed with a spatula or the tongs I use to flip them with. Season the couscous to taste with Aleppo chile salt and add chopped cilantro to couscous. Divide couscous equally between two plates, arrange avocado, grapefruit and scallops atop. Enjoy!
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