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
