LEMON DILL PAN SEARED SCALLOPS AND SHRIMP OVER COUSCOUS AND SWISS CHARD

Ingredients:

• ½- ¾ pound sea scallops, left whole (about 8-12 scallops)
• 1 pound raw large shrimp tails removed (about 18 -24 shrimp)
• Kosher salt and ground black pepper
• 2 tablespoons unsalted butter
• 1 shallot, finely minced (about 1 tablespoon)
• Zest of 1 lemon
• Juice of 1 lemon
• ½ cup white wine
• 1 tablespoon finely minced fresh dill
• Pinch of kosher salt
• 1/8 teaspoon smoked paprika

Pat the scallops and shrimp dry with a paper towel.  Lightly sprinkle both sides with salt and pepper.
Heat a non-stick large sauté pan to medium.  Add the scallops, about 4-5 at a time, brown one side for about 3-4 minutes, then turn over and brown other side.  Remove to a platter.  Continue the process with remaining scallops and shrimp.

In the same pan, heat the butter; sauté the shallot for 1 minute, add the lemon zest, juice, wine, dill, salt and paprika.  Cook for 1 minute, reducing slightly.  Add the seafood to pan and shake until well coated.
Serve over the couscous and Swiss chard.  Serves 4-6, allowing 2 scallops and 3 shrimp per person.
 

• 1 cup instant couscous
• 2 cups chicken or vegetable broth or water
• Pinch of kosher salt
• 1 tablespoon unsalted butter
• 2 tablespoons chopped Italian parsley

Add the couscous to a saucepan of boiling broth or water to which the salt has been added.  Reduce heat to low; cover.  Cook 3 minutes, stirring often.  Remove from heat, add the butter and parsley. Allow to sit for 5 minutes.  Fluff with a fork.  Serves 4-6.