Seared Scallops with Saucy Black Garlic

Ingredients

• 1/2 cup uncooked Israeli couscous pearl

• 2 teaspoons sesame oil not toasted sesame oil

• 6 to 8 large or jumbo sea scallops dry packed if possible

• Salt and pepper

• 2 limes

• 1/4 Cup Simon's Secret Sauce (any flavor)

• 2 teaspoons dry sherry

• 4 black garlic cloves divided

• 2 teaspoons unsalted butter

• 2 finger limes

Preparation

1. Prepare couscous according to package instructions.

2. Grate the zest from one lime and squeeze the juice from both limes into a small bowl. Add sherry. Add Simon's Secret Sauce. Finely chop 2 black garlic cloves and add to lime-sherry-saucy mixture.

3. Prepare the scallops by removing the little "foot" (abductor muscle) if not already removed and pat dry.

4. In a large non-stick skillet, heat oil over medium-high heat until almost smoking. Add the scallops to the pan, flat side down, and let them cook undisturbed for about 2 minutes until the bottom has browned.

5. Turn scallops over and cook for 2 minutes on the other side. Remove scallops from the pan and place on a plate. The scallops will be translucent in the middle. Let scallops rest while preparing the sauce.

6. Pour lime-sherry-garlic mixture into the skillet. Bring to a boil and cook for 3 minutes to reduce and concentrate the sauce. Add butter and stir until melted and combined.

7. Thinly slice remaining 2 black garlic cloves. Cut finger limes in half vertically and squeeze out pulp pearls.

8. Divide couscous equally on two plates. Place scallops on top of couscous.

9. Place a slice of black garlic on each scallop. Top each scallop with finger lime pulp pearls.

10. Spoon sauce over scallops and couscous.