Seared Scallops with Shiraz-Blood Orange Glazed Beet and Arugula Salad and Toasted Walnut Couscous

Seared Scallops with Shiraz-Blood Orange Glazed Beet and Arugula Salad and Toasted Walnut Couscous
by Julie Kozarsky

The Wine Dive recommends Simply Naked Chardonnay to be paired with this dish.

For the scallops:
1/2 pound large dry sea scallops
Grapeseed oil (or other neutral oil)

For the wine-glazed beet and arugula salad:
1 small to medium beet
olive oil
2-4 ounces arugula
1/4 cup medium-bodied red wine, such as Shiraz or Merlot
juice of one blood orange (or substitute a regular orange if you can't find it)
2 Tablespoons butter

For the couscous:
1/2 cup couscous
1 1/2 cups chicken stock or water
1 Tablespoon butter
Walnut oil
1/2 cup whole walnuts

For all three components, you will need salt and pepper to taste.

For the wine-blood orange glazed beet and arugula salad:

Preheat your oven to 400 degrees. Scrub the beet, wrap it in tinfoil, and roast for an hour or two, until tender when pierced with a fork. At this point, the skin should slip right off. Allow it to cool, then peel the beet and dice it. In a small saute pan heated over medium heat, saute the beets in a little olive oil, salt, and pepper, until heated through. Add the Shiraz and orange juice. Allow the liquid to come to a boil and bubble away until it reduces and coats the beets. Add the butter and turn the heat down to low, stirring frequently until the beets are coated in glaze.

Meanwhile, toss the arugula in a little olive oil, salt, and pepper. Top with glazed beets.

For the couscous:
In a small or medium saucepan, bring the water to a boil. Season it with salt, pepper, butter, and walnut oil. Add the couscous, stir once, and turn the heat off. Cover the saucepan with its lid and allow it to steam for five minutes.

Meanwhile, toast the walnuts in a small saute pan over medium heat. Allow them to cool, then chop them finely.

Lift the lid and fluff the couscous with a fork after the five minutes are up. Stir in most of the chopped walnuts, reserving some for garnish.

For the scallops:
Heat a large cast-iron saute pan over medium-high heat. Season the scallops with salt, pepper, and just a little bit of oil. When the pan is hot, sear the scallops, allowing them to cook for a couple of minutes on each side. Be sure to leave them alone and not nudge them until they're browned! Then flip and brown on the other side.

To serve:

Plate the couscous and top with reserved chopped walnuts. Plate the beet and arugula salad, and top with scallops. This portion will serve two adults.

Enjoy.