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White Wine Lemon Butter Scallops and Couscous
Serves 2
5 mins prep
20 mins cook
25 mins total
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.
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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.