Sauteed Scallops
User Reviews
5
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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
Description
This dish highlights large scallops pan-seared to develop a golden crust while maintaining a tender interior. The sauce leverages pan drippings combined with shallots, garlic, flour, white wine, orange juice, honey, and spices for balanced acidity and sweetness. Giant couscous prepared with vegetable stock, water, shallots, garlic, and butter provides a mild, fluffy base that absorbs flavors well.
Sautéed Brussels sprouts enhanced with butter and lemon juice add a bright, slightly bitter element, while roasted beets marinated in apple cider vinegar, balsamic vinegar, and olive oil contribute earthy richness with a bright finish. Beet leaves sautéed with butter and seasoning offer leafy greens to complete the plate.
The recipe requires careful drying and seasoning of the scallops and avoiding overcrowding the pan to ensure proper sear. Different preparations of beets—steamed, roasted, or pre-cooked—are acceptable as long as they are not pickled, allowing flexibility depending on available time and ingredients.
Giant couscous can be substituted with rice, lentils, or regular couscous if preferred, following corresponding cooking instructions. Patting scallops dry and minimizing movement in the pan helps develop the desired crust and texture.
Ingredients
For the Cous Cous:
- 1 cup giant couscous
- 1 cup vegetable 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 Brussels sprouts
- 3 tablespoon butter
- 1 lemon juice
For the Beets:
- 3 whole beet
- 1 teaspoon balsamic vinegar
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- beet leaves save for later use
For the Beet leaves:
- 1 tablespoon butter
- salt to taste
- black pepper to taste
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 scallops dry before seasoning to ensure a good sear.
- Do not move scallops while cooking; let them form a crust before flipping.
- Use roasted, steamed, or pre-cooked beets but avoid pickled types; both regular and golden beets work well.
- Giant couscous can be used in regular or whole wheat varieties; alternatives include rice, lentils, or normal-sized couscous following their cooking times.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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