Jul 14 2026
Restaurants›Vic's On the River›Pan Seared Sea Scallops* Recipe

Pan Seared Sea Scallops* Recipe

Inspired by Vic's On the River
Time30m
Serves2

pearled couscous, vegetables, lemon herb cream sauce, arugula, truffle oil

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Ingredients

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Sea Scallops

Pearled Couscous

Lemon Herb Cream Sauce

Garnish

Method

Cooking Scallops

  1. 1

    Sear the Scallops

    Pat the sea scallops dry with paper towels. Season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add scallops and cook for 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

Cooking Couscous

  1. 2

    Prepare the Couscous

    In a saucepan, heat olive oil over medium heat. Add chopped vegetables and sauté for 3-4 minutes until soft. Add pearled couscous and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes until couscous is tender. Fluff with a fork.

Making Cream Sauce

  1. 3

    Prepare Lemon Herb Cream Sauce

    In a small saucepan, heat heavy cream over medium heat. Stir in lemon juice, fresh herbs, salt, and black pepper. Simmer for 3-5 minutes until slightly thickened.

Assembly

  1. 4

    Plate the Dish

    On each plate, place a bed of arugula. Spoon the couscous with vegetables over the arugula. Top with seared scallops. Drizzle with lemon herb cream sauce, and finish with a drizzle of truffle oil and lemon zest.

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