Seared Scallops with Tomato Coulis and Israeli Couscous Salad Scallops
Scallops
Ingredients:
 1 to 1 1/4 pounds dry sea scallops, approximately 16
 2 teaspoons unsalted butter
 2 teaspoons olive oil
 Kosher salt
 Freshly ground black pepper
Directions:
Remove the small side muscle from the scallops, rinse with cold water and thoroughly
pat dry.
Add the butter and oil to a 12 to 14-inch sauté pan on high heat. Salt and pepper the
scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not
touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops
should have a 1/4-inch golden crust on each side while still being translucent in the
center.
Tomato Coulis
Ingredients:
 1 cup of smoke chips
 8 to 12 Roma tomatoes
 3 to 4 tablespoons of Extra Virgin Olive Oil
 2 to 4 ounces of onion, peeled, thinly sliced
 2 to 3 tablespoons of chopped basil
 2 to 3 bay leaves
 Kosher salt to taste

Fresh ground pepper to taste
Directions:
Place a double layer piece of foil in the bottom of a 4-inch (10-centimeter) half hotel
pan. Put approximately 1 cup (225 grams) of smoke chips on the foil. Place the tomatoes
in a 2-inch (5-centimeter) perforated half hotel pan. Cover the hotel pan with a sturdy
layer of tin foil, place the pan directly on a low to medium heat gas burner and heat
until the smoke chips begin to smoke.
Allow the tomatoes to smoke 20 to 30 minutes. Preheat a salamander to medium. Place
the smoked tomatoes on a half sheet pan covered with a thin layer of olive oil.
Thoroughly char the tomatoes under the salamander on both sides.
Take the pan off the burner and allow the chips to smoke in a warm area for another 10
to 15 minutes. Remove the skin from the tomatoes.
In a small saucepan caramelize the onions in olive oil over low to medium heat. Add the
tomatoes, basil and bay leaves, season with salt and pepper. Cook over medium to low
heat with a lid until the tomatoes begin to breakdown and release their juice, 15 to 20
minutes.
Transfer the tomatoes to a blender and blend until smooth. CHECK seasoning and adjust
if necessary
Couscous
Ingredients:
 3 tablespoons extra-virgin olive oil, plus 1/4 cup
 2 cloves garlic, minced
 1 (1-pound) box Israeli couscous (or any small pasta)
 3 cups chicken stock
 2 lemons, juiced
 1 lemon, zested
 1/2 teaspoon salt
 1/2 teaspoon freshly ground black pepper
 1 cup chopped fresh basil leaves
 1/2 cup chopped fresh mint leaves
 1/4 cup dried cranberries
 1/4 cup slivered almonds, toasted
Directions:
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the
garlic and cook for 1 minute.
Add the couscous and cook until toasted and lightly browned, stirring often, about 5
minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil.
Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the
bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon
juice, zest, salt, and pepper and let cool. Once the couscous is room temperature, add
the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.