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 TB Avocado Oil (or another high smoke point oil); 2 TB 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 TB Lemon Juice; 1 cup Pearl Couscous (dry); 3 cups Chicken Broth; 1/4 cup Fresh Parsley (to garnish)

11 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: Wed, 08 Feb 2023 17:47:27 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 TBAvocado Oil

or another high smoke point oil

2 TBButter

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 tblemon 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.

Step 2

Season scallops with salt and pepper to taste on both sides.

Step 3

Heat avocado oil in large skillet over medium high heat.

Step 4

Add scallops to skillet. Cook 2-3 minutes on one side and flip.

Step 5

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

Step 6

Add garlic and red pepper flakes to skillet and cook 1 minute.

Step 7

Add wine, lemon juice, and salt and pepper to taste. Boil for 3-5 minutes.

Step 8

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

Step 9

Meanwhile, add chicken broth to a sauce pan and bring it to a boil.

Step 10

Once boiling, add pearl couscous, cover with lid, reduce heat to low, and simmer 8-10 minutes stirring occasionally until al dente.

Step 11

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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