Scallop Romarin Recipe

Cooking Instructions

1. 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. 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. 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. 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. 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.

6. 6

   Serve

   Plate the couscous mixture and top with seared scallops. Drizzle with a little olive oil if desired and serve immediately.