Grilled Sea Scallops over Veggie Couscous
with Grilled Garlic Ciabatta
Summer has arrived! This couscous pasta salad is packed with sun-kissed flavour with plenty of BBQ char. Served with garlic toast and sweet scallops.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
2 unit(s)
Corn on the Cob
1 unit(s)
Stone Fruit
2 unit(s)
Garlic, cloves
1 unit(s)
Hot Pepper
7 g
Basil
¾ cup
Pearl Couscous
(Contains: Wheat May contain traces of: Soy, Gluten)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Soy, Gluten, Milk, Mustard, Egg, Sesame, Wheat, Crustaceans, Fish)
1 tbsp
Red Wine Vinegar
(May contain traces of: Soy, Milk, Mustard, Egg, Sesame, Wheat, Fish, Tree nuts)
2 unit(s)
Green Onion
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Soy, Sesame, Walnuts, Oats, Rye, Triticale)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Bring a large pot of salted water to a boil over high.
- Meanwhile, in a large bowl, whisk together red wine vinegar, half the balsamic glaze and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- To the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Strain couscous and rince in cool water.
- Add to bowl with dressing, then toss to coat. Set aside.
- Meanwhile, husk corn.
- Core, cut pepper into quarters.
- Cut four sections off stone fruit, avoiding the pit.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Halve rolls.
- In a large bowl, add corn, pepper, stone fruit and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Set aside.
- In a small bowl, add garlic and 1 tbsp (2 tbsp) oil. Stir to combine. Set aside.
- Using a strainer, drain and rinse scallops, then pat dry with paper towels. Season with salt and pepper.
- Add corn on the cob, pepper and stone fruit
- Add peppers and corn to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 9-12 min.
- Add scallops to the other side of grill. Close lid and grill, flipping once, until cooked through, 5-6 mins.** (Check timing!)
- Once veggies and scallops are done, add rolls to once side of the grill. Close lid and cook until grill marks appear, 1-2 min. Flip rolls, then brush tops with half the garlic oil. Close lid and cook until grill marks appear, 1-2 min. Transfer to an unlined baking sheet and cover to keep warm.
- Add stone fruit to the other side of the grill, flesh-side down, to the other side. Cook, turning occasionally, until grill marks appear, 3-4 min.
- Place cut-side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- Cut stone fruit into 1/4-inch pieces.
- Cut pepper into 1/4-inch pieces.
- Add green onion, corn, pepper and stone fruit to bowl with couscous. Tear over basil, then toss to combine. Season with salt and pepper.
- Divide couscous salad between plates.
- Drizzle over remaining Balsamic glaze, then sprinkle over feta.
- Cut ciabatta into points.
- Divide salad between plates.
- Top with scallops.
- Serve ciabatta on the side.
