Seared Scallops Dinner

My husband claims this is the best meal I ever made. I have to disagree, though it was good. I used this recipe from Real Simple. I made modifications because of what I had on hand. Below is what I used, not what the original recipe called for.

Ingredients

• 1 cup couscous
• 2 teaspoons plus 1 tablespoon olive oil
• 16 sea scallops (about 1 1/2 pounds)
• kosher salt and black pepper
• 1/2 C Orange Juice
• 1 Bunch of Broccoli
• 1 Cup baby carrots, halved

Directions

1. Cook the couscous according to the package directions.
2. Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat.
3. Pat the scallops dry and season with ¼ teaspoon each salt and pepper. Cook until opaque throughout and golden brown, 2 to 3 minutes per side. Transfer to a plate and cover.
4. Wipe out the skillet. Heat the remaining tablespoon of oil over medium-high heat. Add the carrots and broccoli and sprinkle with salt and pepper.
5. Cover and cook until the veggies are tender, about 4-5 minutes. Serve with the scallops and couscous.