Herbed Scallops with Couscous
Recipe from Family Circle

If you crave seafood in the middle of the week, try this 30-minute recipe. It takes little time to saute the seasoned scallops in butter and olive oil and to prepare the tomato-flavored couscous mix.


Herbed Scallops with Couscous

by 1  person

read comments

add your rating
add a comment
Servings: 4 servings
Prep Time: 10 mins
Total Time: 22 mins
Related Categories: Carrots, Couscous, Easy and Quick Dinners, Quick and Easy Dinners, Quick and Easy Pasta Dishes, Sauteed Scallops, Scallops
 
savings in
change zip
 
Ingredients
  • 1/2  cup
    all-purpose flour
    see savings
    On Sale
  • 1  tablespoon
    lemon pepper
    see savings
    On Sale
  • 1  teaspoon
    dried oregano
    see savings
    On Sale
  • 1  teaspoon
    paprika
    see savings
    On Sale
  • 1/2  teaspoon
    dried thyme
    see savings
    On Sale
  • 1-1/2  large
    sea scallops (20 to 24)
    see savings
    On Sale
  • 2  tablespoons
    olive oil
    see savings
    On Sale
  • 2  tablespoons
    butter
    see savings
    On Sale
  • 1-1/2  cups
    vegetable broth
    see savings
    On Sale
  • 1 
    box (6.1 ounces) tomato-basil-flavored couscous
    see savings
    On Sale
  • 1/4  cup
    toasted pine nuts
    see savings
    On Sale
  • 2  tablespoons
    chopped parsley
    see savings
    On Sale
  • 1 
    lemon, cut into wedges
    see savings
    On Sale
  •  
    Cooked baby carrots (optional)
    see savings
    On Sale
add ingredients to list

Directions
1.
In a shallow dish or pie plate, mix flour, lemon pepper, oregano, paprika and thyme. Coat both sides of scallops in the flour mixture, shake off excess and set aside.
2.
In a large nonstick skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium-high heat. Saute half of the scallops for about 3 minutes per side or until nicely browned and cooked through. Set scallops aside on a plate and keep warm. Repeat with the remaining oil, butter and scallops.
3.
Meanwhile, prepare couscous following package directions, using vegetable broth in place of water.
4.
Serve scallops with the couscous. Garnish with pine nuts and parsley. Serve with lemon wedges and cooked baby carrots on the side, if desired.
Nutrition information
Calories 512, Total Fat 19 g, Saturated Fat 5 g, Cholesterol 72 mg, Sodium 829 mg, Carbohydrate 47 g, Fiber 3 g, Protein 38 g. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Seared Scallops in Garlic Butter
Seared Scallops in Garlic Butter

This low-fat seafood dinner is easy to prepare, yet very elegant. Scallops cook quickly, making them ideal for busy weeknights.

 Articles
Herbed Lamb Chops with Greek Couscous Salad: 30-Minute Meal
... that not only is it absolutely doable, this combination of Herbed Lamb Chops with Greek Couscous Salad creates... your lamb chops are cooking, prepare the Greek couscous salad (a grand total of 5 minutes cooking time... read more...
Couscous: Cook Once Eat Twice
...To prepare couscous symbolizes "happiness and abundance," according to A Mediterranean Feast..., by Clifford A. Wright. It's easy to see why. A staple in North Africa and Middle Eastern dishes, couscous is a... ways to brighten the flavor of couscous is by using orange juice as a base for the cooking liquid.) So... read more...
Herbs: Fresh Talk
...Think eating low fat means sacrificing big flavor? Think again! Fresh herbs provide a pop of flavor...'t the only things that have been popping up. The potted herbs I recently placed on my back deck have been... that we fired up the grill, I decided to put my herbs to work in a hearty, healthy dinner of Grilled... read more...
More Great Recipe Ideas from Family Circle