Pan Seared Diver Scallops & Roasted Tomato Couscous Recipe
with Citrus Beurre Blanc
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roast the Tomatoes
Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until blistered and soft.
- 2
Prepare the Couscous
In a saucepan, bring 1 cup of water to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Mix in the roasted tomatoes and a tablespoon of olive oil. Season with salt and pepper to taste.
- 3
Sear the Scallops
Heat a large skillet over high heat. Add 2 tablespoons of olive oil. Pat the scallops dry with a paper towel, season with salt and pepper. Sear the scallops for about 2-3 minutes on each side until they are golden brown and opaque in the center.
- 4
Prepare the Citrus Beurre Blanc
In a small saucepan, combine 1/2 cup of white wine and the juice of 1 lemon. Reduce over medium heat until nearly evaporated. Reduce the heat to low and whisk in 1/2 cup cold butter, a few pieces at a time, until the sauce is smooth. Season with salt and pepper.
- 5
Plate the Dish
On a plate, place a generous scoop of the roasted tomato couscous, top with 3 seared scallops, and drizzle with the citrus beurre blanc. Garnish with fresh herbs if desired.
