Lemon Garlic Scallops w/ Parmesan Pearl Couscous - Feeding The Frasers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Olive oil – Oil will be used to cook your scallops and zucchini. Wait until it shimmer in the pan, that’s how you know it’s hot.

Step 2

Zucchini – Cut your zucchini into half moons by halving them lengthwise and then chopping them.

Step 3

Kosher salt – Just a touch of salt while you sautée your zucchini.

Step 4

To a saucepan add the pearl couscous, water and 1 tablespoon of olive oil. Bring the couscous to a boil and then reduce the heat to low. Cook and stir periodically for 8-12 minutes until the water is absorbed.

Step 5

While the couscous is cooking, prepare the scallops. Pat the scallops dry with a paper towel. Season both sides with salt and pepper. Heat a large skillet over medium heat with the tablespoon of olive oil. When the oil shimmers, place the scallops in the heated pan one at a time. Cook in batches as needed to ensure there is little crowding in the pan.

Step 6

Cook the scallops, without moving in the pan for 3 minutes. Flip and cook for an additional 2-3 minutes. Remove the scallops from the pan. Repeat with remaining scallops if working in batches. Reduce the heat of the empty skillet to low. Add the salted butter, lemon juice and minced garlic. Stir, scraping the bottom of the pan for all the bits. Return the scallops to the pan and toss in the lemon garlic butter. Sprinkle with fresh parsley. Remove the pan from the heat and set aside until ready to serve.

Step 7

Using the same skillet for the minced zucchini and garlic, add butter, garlic, lemon juice and melt with scallops.

Step 8

When the couscous has finished cooking, turn the heat off and stir in the cooked zucchini, the remaining tablespoon of olive oil, lemon juice, lemon zest and parmesan cheese. Taste and adjust with salt as needed.

Step 9

Serve the couscous topped with sautéed zucchini and lemon garlic scallops.