White Wine Lemon Butter Scallops and Couscous

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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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