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.

Source: Family Circle
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Meanwhile, prepare couscous following package directions, using vegetable broth in place of water.

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  • 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 Facts

512 calories; total fat 19g; saturated fat 5g; cholesterol 72mg; sodium 829mg; carbohydrates 47g; fiber 3g; protein 38g.

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