White Wine Lemon Butter Scallops and Couscous

Name: White Wine Lemon Butter Scallops and Couscous
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz Scallops; Salt and Pepper (to taste); 1 tbsp Avocado Oil (or another high smoke point oil); 2 tbsp Butter (divided in half); 4 cloves Garlic (minced); 1/2 tsp Red Pepper Flakes (use more or less based on heat preference); 1/2 cup White Wine (dry such as sauvignon blanc or pinot grigio ); 2 tbsp Lemon Juice; 1 cup Pearl Couscous (dry); 3 cups Chicken Broth; 1/4 cup Fresh Parsley (to garnish)

7 steps

Prep:5minCook:20min

This is the perfect recipe for date night or just when you want to feel fancy but not spend a lot of time cooking! Combining lemon, butter, garlic, and white wine is a winning combo every time.

Updated at: Sat, 23 Nov 2024 03:07:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories629.2 kcal (31%)

Total Fat19.9 g (28%)

Carbs73.8 g (28%)

Sugars2.6 g (3%)

Protein27.3 g (55%)

Sodium2185.8 mg (109%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

8 ozScallops

1 TbspAvocado Oil

or another high smoke point oil

2 TbspButter

divided in half

4cloves garlic

minced

½ tspRed Pepper Flakes

use more or less based on heat preference

½ cupWhite Wine

dry such as sauvignon blanc or pinot grigio

2 Tbsplemon juice

1 cupPearl Couscous

dry

3 cupschicken broth

¼ cupFresh Parsley

to garnish

Instructions

Step 1

Thaw scallops if frozen. Pat dry with paper towel. Season with salt and pepper to taste on both sides.

Step 2

Heat avocado oil in large skillet over medium high heat. Add scallops to skillet. Cook 2-3 minutes on one side and flip.

Step 3

Add 1 tbsp butter to the pan and continuously baste scallops for 2-3 minutes. Remove scallops onto plate.

Step 4

Add garlic and red pepper flakes to skillet and cook 1 minute. Add wine, lemon juice, and salt and pepper to taste. Boil for 3-5 minutes.

Step 5

Add 1 tbsp butter and boil for 2 more minutes or until sauce thickens.

Step 6

Meanwhile, add chicken broth to a sauce pan and bring it to a boil. Once boiling, add pearl couscous, cover with lid, reduce heat to low, and simmer 8-10 minutes stirring occasionally until al dente.

Step 7

Divide couscous into bowls, place scallops on the couscous, pour sauce over the top, and garnish with fresh parsley. Squeeze with lemon juice if desired.

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