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Say Hello to Scallops

Chef Ryan Gall of Salú serves them up with black bean couscous and spicy guava coulis.

Chef Ryan Gall

Jeffery Johnston

Seared Sea Scallops and Black Bean Couscous with Spicy Guava Coulis

Scallops:
2 U-10 sea scallops, de-footed
Salt and pepper to taste
1 Tablespoon vegetable oil
 
Couscous:
2 Tablespoons black beans, cooked
2 Tablespoons sun-dried tomatoes,
   julienned
6 Tablespoons Israeli couscous,
   cooked
2 Tablespoons extra virgin olive oil
2 Tablespoons green onions, chopped
Salt and pepper to taste

Spicy Guava Sauce:
2 ounces guava paste
2 ounces water
1 teaspoon Sriracha hot sauce

 
Clean foot from scallops and season with salt and pepper to liking. Place aside. Add couscous, black beans,
sun-dried tomatoes, green onions and olive oil to a bowl and mix well. Add salt and pepper to taste. Add vegetable oil to a hot skillet. When the oil begins to smoke, add scallops and sear until golden brown on both sides. Turn down heat if needed. Place guava and water in a pot and bring to a simmer. When the paste has jellied, take off stove and add Sriracha. Layer couscous mixture, scallops and guava sauce on a plate and serve warm.

Salú
3226 Magazine St.
(504) 371-5809
www.salurestaurant.com

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