Ingredients
- 1 cup israeli couscous or fregola, an italian grain
- 2 cup ruby red grapefruit, peeled, seeded and segmented, reserving the pulp
- 2 cup oranges, peeled, seeded and segmented, reserving the pulp
- 6 tablespoon olive oil
- 1 bulb fennel, cored and sliced into paper-thin pieces
- 3 cup arugula, loosely packed
- 1/2 cup ligurian black olives, pitted and halved
- 2 tablespoon pistachios, roughly chopped
- 16 tablespoon large sea scallops (about 1.5 pounds), patted dry
- 1 tablespoon branch rosemary
Preparation
Baking Directions:
Make the couscous.
Bring a small pot of water to a boil.
Add one cup of Israeli couscous and let cook until soft, 7-10 minutes.
Drain and reserve.
Make the dressing.
Squeeze the reserved citrus pulp through a tiny strainer into a bowl (you should get about 3-4 tablespoon citrus juice).
Slowly whisk in three tablespoons of olive oil and season to taste with salt and a dash of cayenne pepper.
Make the salad.
In a large bowl, combine the citrus segments, fennel, arugula, olives, cooked Israeli couscous and half the pistachio and toss to combine.
Drizzle most of the vinaigrette on top and toss to coat; season to taste with salt and cayenne.
Reserve.
Sauté the scallops.
Season the scallops on both sides with salt and pepper.
Heat 2 tablespoons olive oil in a medium-size sauce pan over medium-high heat.
When oil shimmers, gently add the scallops and sear them for 2.5-3 minutes.
Flip, add 1 more tablespoon of olive oil and the rosemary.
Continue to cook for 1-2 minutes, basting the scallops with the rosemary oil, until the scallops begin to puff.
Remove from heat.
To serve, divide the salad onto four plates, top each with 4 scallops, drizzle with remaining dressing and sprinkle with remaining pistachios.
Serve immediately.
