Sauteed Scallops
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
2 people
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Calories
837 kcal
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Course
Main Course
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Cuisine
American
Sauteed Scallops
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An elegant and delicious dinner of sauteed scallops with beets, sprouts and cous cous. Don't forget to check out my step by step photos and tips above!
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Ingredients
For the Cous Cous:
- 1 cup giant cous cous
- 1 cup veg stock
- 1 cup water
- 1 shallot
- 1 clove garlic
- 1 tablespoon butter
For the scallops and sauce:
- 6 large scallops
- 1 tablespoon ketchup
- 1 tablespoon flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon thyme
- ½ teaspoon paprika
- ¼ cup white wine
- lemon zest
- ¼ cup orange juice
- 1 teaspoon honey
- ¼ cup water
For the Brussel Sprouts:
- 2 cups Brussel sprouts
- 3 tablespoon butter
- 1 lemon juice
For the Beets:
- 3 whole beets
- 1 teaspoon of balsamic vinegar.
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil.
- Save beet leaves
For the Beet leaves:
- 1 tablespoon butter
- salt to taste
- pepper to taste
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Instructions
For the Scallops:
- Dry the scallops with paper towel, season with salt and pepper.
- Melt 2 tablespoon butter in a pan when hot add scallops.
- Cook on each side for about 4 minutes at medium heat. Don’t crowd the pan, keep the scallop drippings for the sauce.
To make the sauce
- Use the drippings from the scallop pan and add 2 tablespoons butter.
- Add shallots and garlic. Cook at low heat for about 1 minute or 2.
- Add flour and mix. Cook for about 1 minutes.
- Combine the rest of the ingredients. Use a whisk to stir the sauce. Stir and cook until thick.
- Taste to add a little more honey if it’s too acidic. Set aside.
For the Cous Cous:
- Add 1 tbsp of butter to a pan and saute the shallot and garlic.
- Add 1 cup vegetable broth, 1 cup of water and 1 cup cous cous with a pinch of salt and pepper.
- Cook at medium heat until it starts to boil, reduce to low heat. Cook for about 15 to 20 minutes until liquid is absorbed. Stir once or twice.
For the Brussel sprouts
- Melt butter 1 tablespoon of butter in a pan.
- Add sprouts, salt and pepper. Saute on a low heat.
- Cook until golden brown, turning the pan often to roast them in the pan.
- Add lemon juice and 2 tablespoons or less of soft butter, toss.
For the Beets:
- Steam whole beets for about 45 minutes or until cooked through. Small beets cook faster. You can also roast the beets or use pre-cooked.
- Peel and slice, Put in a bowl. Add salt and pepper.
- Mix balsamic vinegar, apple cider vinegar and olive oil together in a small bowl.
- Toss mixture with cooked beets.
For the Beet Leaves:
- Melt butter in a pan. Add leaves.
- Cover pan and cook a medium low heat. Serve the veggies and scallops on a bed of cous cous.
Notes
- Pat your scallops dry with a paper towel before seasoning.
- Don't move the scallops around on the pan when they are cooking. Let them be until it's time to turn them over.
- You can steam, roast, or buy pre-cooked beets just make sure they aren't pickled. You can also use either regular or golden beets they both work really well.
- Giant cous cous is delicious, fun a full of flavor it comes in regular or whole wheat varieties and either will do. Alternatively, you could use rice, lentils, or normal-sized cous cous instead (cook it according to packet instructions).
Nutrition Information
Show Details
Calories
837kcal
(42%)
Carbohydrates
96g
(32%)
Protein
26g
(52%)
Fat
37g
(57%)
Saturated Fat
19g
(95%)
Cholesterol
97mg
(32%)
Sodium
1215mg
(51%)
Potassium
841mg
(24%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
2183IU
(44%)
Vitamin C
99mg
(110%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 837 kcal
% Daily Value*
| Calories | 837kcal | 42% |
| Carbohydrates | 96g | 32% |
| Protein | 26g | 52% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 97mg | 32% |
| Sodium | 1215mg | 51% |
| Potassium | 841mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 2183IU | 44% |
| Vitamin C | 99mg | 110% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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