Herbed Scallops with Couscous

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
Servings: 4 Prep 10 mins Cook 12 mins


  • 1/2 cup all-purpose flour
  • 1 tablespoon lemon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1 1/2 pounds large sea scallops (20 to 24)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 1/2 cups vegetable broth
  • 1 box (6.1 ounces) tomato-basil-flavored couscous
  • 1/4 cup toasted pine nuts
  • 2 tablespoons chopped parsley
  • 1 lemon, cut into wedges
  • Cooked baby carrots (optional)

Make It

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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 512, Fat, total (g): 19, chol. (mg): 72, sat. fat (g): 5, carb. (g): 47, fiber (g): 3, pro. (g): 38, sodium (mg): 829, Percent Daily Values are based on a 2,000 calorie diet.