Pan Seared Georges Bank Sea Scallops, Me Recipe

Cooking Directions

1. 1

   Prepare the Couscous

   In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork before serving.

2. 2

   Blanch the Asparagus

   In a pot of boiling water, add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to stop the cooking process. Set aside.

3. 3

   Prepare the Beurre Blanc

   In a saucepan, melt 2 tablespoons of butter over medium heat. Add the mixed berries, apple cider vinegar, and honey. Stir gently and cook for about 5-7 minutes until the berries break down and the sauce thickens slightly. Remove from heat and whisk in the remaining 2 tablespoons of butter until emulsified.

4. 4

   Sear the Scallops

   Pat the scallops dry with paper towels and season with salt and pepper. In a skillet, heat olive oil over medium-high heat. Sear the scallops for about 2-3 minutes on each side until golden brown and opaque in the center.

5. 5

   Plate the Dish

   On each plate, place a serving of couscous, arrange asparagus beside it, top with seared scallops, and drizzle the mixed berry apple beurre blanc over the scallops. Finish with a squeeze of lemon juice.