Scallops Scampi Style

Good housekeeping july 2007. very healthy yummy scallop recipe.

Prepare couscous as directed on package.

Meanwhile , pull off and discard tough crescent-shaped muscle , if any , from each scallop.

Rinse to remove sand from crevices.

Pat scallops dry.

From lemon , grate 1 teaspoon peel and squeeze 2 tablespoons juice.

In a bowl , toss scallops with garlic , 1 / 2 teaspoon peel , 1 / 4 teaspoon salt , and 1 / 4 a teaspoon coarse black pepper.

With vegetable peeler , slice each squash length wise into this , long ribbons until you reach the core with seeds.

Discard core.

Set aside ribbons.

In non-stick 12-inch skillet , heat margarine over medium-high heat until melted.

Add scallops and cook 5 to 6 minutes , until browned and just opaque throughout , turning over once.

Transfer scallops to plate.

Add squash to same skillet.

Reduce heat to medium.

Cover and cook 2 minutes , stirring once.

Uncover and cook 1 minute or until tender-crisp.

Remove squash from heat.

Stir in lemon juice and remaining peel.

Spoon vegetable mixture onto 4 p.

couscous, sea scallops, lemon, garlic clove, zucchini, margarine, salt, coarse black pepper, chives