What's for Dinner? Wednesday: Blackberry Chili Scallops over Couscous

Happy Wednesday! It’s What’s for Dinner? Wednesday again here at Fit Armadillo.  It’s also Website Wednesday, because I’m determined to get my website and blog married and moved over to their new WordPress home by the end of the day.  Think I can do it? I hope I can! 

The guys over at Blue Host (who are AMAZING, I might add) have warned me that you may see some funky things happening with Fit Armadillo the next week or so, but once it’s all done it’s going to make all of our worlds so much better, so hang in there with me!

This week’s meal features two of my favorite foods, scallops and blackberries, paired with my husband’s favorite food item, peppers!  Very fitting for the last meal before my online websites are joined together, right? (totally NOT planned!).  

This recipe comes to you modified from one found in my favorite magazine of all time: Clean Eating Magazine. If you haven’t checked it out yet, you definitely should! 

So let’s get onto this week's recipe for Blackberry Chili Scallops over Couscous since I need to get back to setting up my website!

Here are the ingredients you need to serve the meal to four:

4 cups blackberries 2 tsp lemon zest 1/4 cup lemon juice 2 tsp raw honey 1 tbsp chopped chile (recommended: chipotle) 1 cup couscous 2 tsp olive oil 20 oz sea scallops pepper (to taste) fresh parsley (garnish)

Here’s how to put it all together:

Step One: Make your blackberry chipotle sauce by combining your blackberries, lemon zest, lemon juice, honey, and chipotles in a small bowl. 

Step Two: Make your couscous by first bringing 1.5 cups of water to a boil and then adding your grains to the pot. Cover the pot and remove it from the heat and let your couscous sit for 5 minutes.

Step Three: Cook up your scallops! Preheat a skillet over high heat and then spray it with cooking spray.  Season your scallops with pepper before searing them in your skillet for about 2 mins on each side.  Remove the scallops when their edges start to split and set them aside.

Step Four:  Add the blackberry sauce from step one to the skillet and stir it up.  As soon as it bubbles, turn the heat to low and continue to stir for 4 minutes to it’s ready to top you meal.

Step Five:  Divide the couscous among 4 plates and top with 1/8 a serving of the blackberry sauce, the scallops, and 1/8 a serving of blackberries.

And that's it! Super delicious and super easy to make! Check back tonight to see the final product. 

Would you try this meal? Share your thoughts with a comment below: