Scallops With Couscous Recipe

Name: Scallops With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups couscous; 4 ounces pancetta; 4 tablespoons onions, minced; ¼ cup heavy whipping cream; 1 tablespoon vegetable oil; 4 tablespoons onions, chopped; 2 tablespoons garlic, chopped; 1 cup dry white wine; 14 lb butter; 2 lemons, juice of; salt and pepper; 1 tablespoon vegetable oil; 16 large scallops (rinsed and dried)

Servings: persons

2 cups couscous
4 ounces pancetta
4 tablespoons onions, minced
¼ cup heavy whipping cream
1 tablespoon vegetable oil
4 tablespoons onions, chopped
2 tablespoons garlic, chopped
1 cup dry white wine
14 lb butter
2 lemons, juice of
salt and pepper
1 tablespoon vegetable oil
16 large scallops (rinsed and dried)

1
COUSCOUS.
2
Cook couscous according to directions.
3
Add salt and pepper to taste and set aside.
4
Cook pancetta for 5 minutes.
5
Stir in the couscous, then cream and warm for 2 minutes.
6
SAUCE:
7
Heat oil and add onions, garlic, and cook for 5 minutes.
8
Add wine and simmer until reduced by 1/2.
9
Reduce heat to very low and add butter a little at a time.
10
Slowly add lemon juice, stirring constantly.
11
Strain out the garlic and onion.
12
Salt and pepper to taste.
13
SCALLOPS.
14
Heat oil over high heat.
15
Add scallops and brown.
16
Add salt and pepper to taste.
17
Place couscous on serving platter.
18
Top with scallops then sauce.

11538

kcal

Calories

1299

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 13 ingredients. The key ingredients include: 2 cups couscous, 4 ounces pancetta, 4 tablespoons onions, minced, ¼ cup heavy whipping cream, and more.

Yes, Scallops With 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.

Scallops With Couscous

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