SIMPLY SEARED SCALLOPS
Steps:
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg
SHRIMP AND SCALLOP COUSCOUS
This quick and satisfying skillet dish is a favorite. It uses up summer veggies in a sensational blend of flavors. Round out the meal with garlic bread sticks. -Marvin Meuser Jr., Princeton, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.
Nutrition Facts : Calories 201 calories, Fat 9g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 342mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
SCALLOPS WITH COUSCOUS
Make and share this Scallops With Couscous recipe from Food.com.
Provided by Phil Franco
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- COUSCOUS.
- Cook couscous according to directions. Add salt and pepper to taste and set aside.
- Cook pancetta for 5 minutes. Stir in the couscous, then cream and warm for 2 minutes.
- SAUCE:
- Heat oil and add onions, garlic, and cook for 5 minutes. Add wine and simmer until reduced by 1/2. Reduce heat to very low and add butter a little at a time.
- Slowly add lemon juice, stirring constantly. Strain out the garlic and onion. Salt and pepper to taste.
- SCALLOPS.
- Heat oil over high heat. Add scallops and brown. Add salt and pepper to taste.
- Place couscous on serving platter. Top with scallops then sauce.
Nutrition Facts : Calories 762.2, Fat 36.4, SaturatedFat 19, Cholesterol 101.2, Sodium 278.8, Carbohydrate 75.8, Fiber 4.8, Sugar 2.1, Protein 22.2
SIMPLE SCALLOPS AND COUSCOUS
K, so I needed a dinner in a flash one night and I had just bought imitation scallops that are made of haddock--cheap and tasted so real. Anyway, this was total comfort food--nice and warm--makes just enough for 1.
Provided by honeydue
Categories One Dish Meal
Time 7m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat pan to medium heat.
- Spray with canola oil spray.
- Season scallops with salt and pepper on both sides.
- Sear the scallops for approximately 2 minutes per side.
- Remove the scallops from the pan.
- Put garlic, shallot, and red pepper in pan and sauté for 1-1/2 minutes till browned.
- Add in couscous and diced tomatoes.
- Add a bit of water if necessary and cook on low for a while.
- Right before plating add scallops back in, add parsley and basil and squeeze on the fresh lemon juice.
Nutrition Facts : Calories 273.5, Fat 1, SaturatedFat 0.1, Cholesterol 24.8, Sodium 204.5, Carbohydrate 45.9, Fiber 3.5, Sugar 2.6, Protein 19.7
SEA SCALLOPS WITH SHERRY AND SAFFRON COUSCOUS
Seared sea scallops are served over Moroccan couscous (instead of rice) infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.
- Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
More about "simple scallops and couscous food"
GLAZED SCALLOPS WITH COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 335 per servingTotal Time 29 mins
- In a medium bowl, combine first 5 ingredients (through crushed red pepper). Rinse scallops under cold water; pat dry. Add scallops to marinade; toss well to coat. Let stand 10-30 minutes, stirring once.
- Bring broth to a boil in a medium saucepan over high heat. Reduce heat; stir in couscous, peas, carrots, and salt; cover and turn off heat. Let stand 5 minutes.
- Meanwhile, prepare grill, and grill scallops over medium-hot coals 3 minutes per side or until golden brown and opaque in center. Arrange couscous mixture on 4 plates. Arrange 4 scallops over couscous. Bring marinade to a boil, stir, and cook 3 minutes or until thickened. Drizzle mixture over scallops and couscous; top with cilantro, if desired.
SEARED SCALLOPS WITH ISRAELI COUSCOUS RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Total Time 30 minsCategory Entree, Dinner, MainsCalories 496 per serving
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
From bonappetit.com
SEAFOOD COUSCOUS PAELLA - EATINGWELL
From eatingwell.com
MOROCCAN COUSCOUS RECIPE {QUICK AND EASY SIDE DISH} …
From wellplated.com
HERBED GARLIC BUTTER SCALLOPS WITH LEMONY FETA DRESSING.
From halfbakedharvest.com
BEST SCALLOPS COUSCOUS RECIPE - HOW TO MAKE LEMONS …
From food52.com
BASIL BUTTER SCALLOPS WITH MOROCCAN COUSCOUS - JZ EATS
PAN-FRIED SCALLOPS WITH CRISPY CHORIZO RECIPE - THE WASHINGTON …
From washingtonpost.com
21 BEST COUSCOUS RECIPES - WHAT TO COOK WITH COUSCOUS - THE …
From thepioneerwoman.com
HOW TO MAKE SCALLOPS AND COUSCOUS | DINNER SERIES - YOUTUBE
From youtube.com
EASY COUSCOUS – A COUPLE COOKS
From acouplecooks.com
SEARED SCALLOPS WITH PEARLED COUSCOUS | WILLIAMS SONOMA
From williams-sonoma.com
LEMON GARLIC SCALLOPS W/ PARMESAN PEARL COUSCOUS - FEEDING THE …
From feedingthefrasers.com
HOW TO COOK SCALLOPS: AN EASY STEP-BY-STEP GUIDE | EPICURIOUS
From epicurious.com
SCALLOPS WITH COUSCOUS RECIPE BY DEBBIE - COOKEATSHARE
From cookeatshare.com
SCALLOPS WITH ZUCCHINI COUSCOUS AND TARRAGON BUTTER SAUCE
From canadianliving.com
ROASTED SALMON WITH MOROCCAN BBQ SAUCE, COUSCOUS AND …
From rachaelrayshow.com
WHITE WINE LEMON BUTTER SCALLOPS & COUSCOUS - CAROL BEE COOKS
From carolbeecooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love