Scallop Romarin Recipe
Recipe information
Make Scallop Romarin in just 50m. rosemary, bacon, israeli couscous, butternut squash, spinach, tomato
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
2. Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then crumble into small pieces.
3. Prepare the Israeli Couscous
In a pot, bring 1.5 cups of water to a boil. Add the Israeli couscous, reduce heat to low, cover, and simmer for about 10 minutes until the couscous is tender and the water is absorbed. Fluff with a fork.
4. Sear the Scallops
In the same skillet used for the bacon, add a little more olive oil if needed. Heat over medium-high heat. Season the scallops with salt and pepper. Sear them for about 2-3 minutes on each side until they are golden brown and cooked through.
5. Combine Ingredients
In a large bowl, combine roasted butternut squash, cooked Israeli couscous, fresh spinach, diced tomato, crumbled bacon, and chopped rosemary. Gently toss to combine.
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