Rush-Hour Gourmet

Fresh sea scallops served on a bed of spinach-flavored couscous is a quick dinner that takes about 15 minutes. Scallops, which need very little cooking, should be prepared so that the inside remains creamy. Prolonged cooking will shrink and toughen them.

The secret to searing the scallops is to make sure your skillet is very hot. The scallops will only need a couple of minutes to cook this way. If they seem very large, check for doneness by slicing into one. If the meat is opaque they are done; if translucent, cook 30 seconds more.

Makes 2 servings

3/4 cup water

1/2 cup couscous

3 cups washed, ready-to-eat baby spinach

3/4 pound fresh sea scallops

2 tablespoons olive oil (divided use)

Salt and freshly ground black pepper

1/2 teaspoon coarse sea salt

1. Bring water to a boil. Remove from heat, add the couscous and spinach, stir and cover with a lid. Let sit 5 minutes.

2. While couscous rests, rinse scallops in cool water, drain and dry with paper towel. Heat 1 tablespoon oil in a nonstick skillet over high heat. When it is smoking, add scallops and saute 2 minutes. Turn and saute 1 minute.

3. Remove lid from couscous and add remaining 1 tablespoon olive oil and salt and pepper to taste. Toss with a fork. Divide between 2 plates. Add scallops to the plate and sprinkle coarse salt over scallops.

Note: Scallops should smell sweet, should not be sitting in liquid, and should show no browning when purchased. Make sure to toss couscous with a fork - a spoon may mash the delicate grains.

Per serving: 443 calories, 35 grams protein, 39 grams carbohydrates, 15 grams fat, 54 milligrams cholesterol, 898 milligrams sodium, 3 grams dietary fiber