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1. Add lemon juice, honey and mustard to a medium bowl.
2. Stir to combine.
3. Add scallops to lemon juice mixture.
4. Toss to coat. Cover bowl with plastic wrap and refrigerate 30 minutes.
5. Preheat oven broiler.
6. Prepare couscous per package directions, omit oil, and add spinach and lemon zest when adding boiling water to couscous.
7. Remove scallops from refrigerator.
8. Thread scallops onto skewers. Reserve marinade.
9. Pour reserved marinade into saucepan. Bring to gentle boil for 3 minutes.
10. Place skewers on non-stick broiler pan.
11. Broil scallops 4 minutes per side, basting with marinade once or twice.
12. Serve scallops with couscous. |
