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White Wine Lemon Butter Scallops and Couscous
This is the perfect recipe for date night or just when you want to feel fancy but not spend a lot of time cooking! Combining lemon, butter, garlic, and white wine is a winning combo every time.
Ingredients
- 8 oz Scallops
- Salt and Pepper to taste
- 1 tbsp Avocado Oil or another high smoke point oil
- 2 tbsp Butter divided in half
- 4 cloves Garlic minced
- 1/2 tsp Red Pepper Flakes use more or less based on heat preference
- 1/2 cup White Wine dry such as sauvignon blanc or pinot grigio
- 2 tbsp Lemon Juice
- 1 cup Pearl Couscous dry
- 3 cups Chicken Broth
- 1/4 cup Fresh Parsley to garnish
Instructions
- Thaw scallops if frozen. Pat dry with paper towel. Season with salt and pepper to taste on both sides.
- Heat avocado oil in large skillet over medium high heat. Add scallops to skillet. Cook 2-3 minutes on one side and flip.
- Add 1 tbsp butter to the pan and continuously baste scallops for 2-3 minutes. Remove scallops onto plate.
- Add garlic and red pepper flakes to skillet and cook 1 minute. Add wine, lemon juice, and salt and pepper to taste. Boil for 3-5 minutes.
- Add 1 tbsp butter and boil for 2 more minutes or until sauce thickens.
- Meanwhile, add chicken broth to a sauce pan and bring it to a boil. Once boiling, add pearl couscous, cover with lid, reduce heat to low, and simmer 8-10 minutes stirring occasionally until al dente.
- Divide couscous into bowls, place scallops on the couscous, pour sauce over the top, and garnish with fresh parsley. Squeeze with lemon juice if desired.
Video
@carolbeecooks This recipe felt ✨fancy✨ but was quick and easy #scallops #pearlcouscous #couscous #lemon #butter #lemonbutter #wine #garlic #cooking #recipe
♬ Sweet Life – Frank Ocean
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