Pan-Seared Scallops And Yellow Squash With Lemon Cream Couscous Recipe

Name: Pan-Seared Scallops And Yellow Squash With Lemon Cream Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium yellow squash, cut thin pieces; sea salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 pound sea scallops, rinsed and patted dry; 4 scallions, finely chopped; 1 cup chicken broth; 1/2 cup heavy cream; 1 tablespoon fresh lemon juice; 1 teaspoon fresh lemon zest; 1 10-ounce package of whole wheat couscous, prepared according to box directions

Servings: persons

2 medium yellow squash, cut thin pieces
sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 pound sea scallops, rinsed and patted dry
4 scallions, finely chopped
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 10-ounce package of whole wheat couscous, prepared according to box directions

1
Sprinkle sea scallops with sea salt and freshly cracked black pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the scallops to the skillet. Saute until golden and caramelized, and just cooked through, 2 to 3 minutes per side.
2
Transfer the scallops to a bowl and cover with aluminum foil. Add the remaining tablespoon of olive oil, the scallions, and yellow squash to the skillet and saute for 2 minutes. Transfer to bowl with the scallops. Add the chicken stock, cream, lemon juice, and zest to the skillet and simmer for 4 minutes or until thickened slightly. Add the scallops, yellow squash, and any juices from the bowl and cook until just heated through.
3
Pour seared scallops and yellow squash with lemon cream over fork-fluffed whole wheat couscous and serve.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium yellow squash, cut thin pieces, sea salt and freshly ground black pepper, 3 tablespoons extra-virgin olive oil, 1 pound sea scallops, rinsed and patted dry, and more.

Yes, Pan-Seared Scallops And Yellow Squash With Lemon Cream Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Scallops And Yellow Squash With Lemon Cream Couscous

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