This dish takes only about 35 minutes to make. It's super easy and light which makes a perfect summer time meal. The creamy herb sauce is SO good and makes the dish fresh and vibrant. I know I'll be making these scallops again soon!
Scallops with Creamy Herb Sauce and Israeli Couscous
6 large scallops, fresh or thawed if frozen
1 red bell pepper, chopped
1 large portabella mushroom, cubed
1 ear of corn, shucked and kernels removed
1-1/3 cups Israeli couscous
1-3/4 cups water or chicken broth
5 tablespoons olive oil
1 tablespoon butter
Salt and pepper to taste
1/4 cup creamy herb sauce (recipe below)
Preheat the oven to broil.
Pat the scallops dry with a paper towel. Season the scallops with salt and pepper and set aside.
In a medium saucepan, heat 1 tablespoon of olive oil. Add the couscous to the pan and saute for about five minutes, until lightly browned. Add the water or chicken broth and bring to a boil then reduce heat to low, cover and simmer for about 20 minutes. Remove from the heat, fluff the couscous with a fork and set aside.
In a medium mixing bowl combine the bell pepper, mushrooms and corn and two tablespoons of olive oil. Season with salt and pepper. Spread the vegetables onto a foil lined baking sheet and broil in the oven for about 8-10 minutes, until done and slightly charred.
While the vegetables are roasting, heat 2 tablespoons of olive oil in a large pan or cast iron over medium high heat. Add the butter and melt. Carefully place the scallops in the pan and cook for about two minutes until browned. Gently turn over the scallops and cook for one to two minutes more. Immediately remove from the pan and place on a paper towel lined plate.
To serve, place about 3/4 cup of couscous onto each plate. Divide the broiled vegetables between the two plates then carefully place the scallops on top finishing with a generous dollop of the creamy herb sauce. Makes 2 servings.
Creamy Herb Sauce
1/4 cup cilantro, stems removed
1/2 cup parsley, stems removed
1/4 cup dill, stems removed
2 stalks green onion, trimmed
1 tablespoon olive oil
1/2 small lemon, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons creme fraîche
Place all ingredients into a food processor and blend until smooth. This sauce can be stored in an airtight container in the refrigerator for up to 1 week.