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Sauteed scallops on a modern plate with cous cous
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Sauteed Scallops

An elegant and delicious dinner of sauteed scallops with beets, sprouts and cous cous. Don't forget to check out my step by step photos and tips above!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 people
Calories 837kcal
Author John Kanell

Ingredients

For the Cous Cous:

  • 1 cup giant cous cous
  • 1 cup veg stock
  • 1 cup water
  • 1 shallot
  • 1 clove garlic
  • 1 tablespoon butter

For the scallops and sauce:

  • 6 large scallops
  • 1 tablespoon ketchup
  • 1 tablespoon flour
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon thyme
  • ½ teaspoon paprika
  • ¼ cup white wine
  • Lemon zest
  • ¼ cup orange juice
  • 1 teaspoon honey
  • ¼ cup water

For the Brussel Sprouts:

  • 2 cups brussel sprouts
  • 3 tablespoon butter
  • 1 lemon juice

For the Beets:

  • 3 whole beets
  • 1 teaspoon of balsamic vinegar.
  • 2 tablespoons apple cider vinegar
  • ¼ cup olive oil.
  • Save beet leaves

For the Beet leaves:

  • 1 tablespoon butter
  • Salt to taste
  • pepper to taste

Instructions

For the Scallops:

  • Dry the scallops with paper towel, season with salt and pepper.
  • Melt 2 tablespoon butter in a pan when hot add scallops.
    Scallop Dish
  • Cook on each side for about 4 minutes at medium heat. Don’t crowd the pan, keep the scallop drippings for the sauce.
    Scallop Dish

To make the sauce

  • Use the drippings from the scallop pan and add 2 tablespoons butter.
  • Add shallots and garlic. Cook at low heat for about 1 minute or 2.
  • Add flour and mix. Cook for about 1 minutes.
  • Combine the rest of the ingredients. Use a whisk to stir the sauce. Stir and cook until thick.
    Scallop Dish
  • Taste to add a little more honey if it’s too acidic. Set aside.

For the Cous Cous:

  • Add 1 tbsp of butter to a pan and saute the shallot and garlic.
  • Add 1 cup vegetable broth, 1 cup of water and 1 cup cous cous with a pinch of salt and pepper.
  • Cook at medium heat until it starts to boil, reduce to low heat. Cook for about 15 to 20 minutes until liquid is absorbed. Stir once or twice.

For the Brussel sprouts

  • Melt butter 1 tablespoon of butter in a pan.
  • Add sprouts, salt and pepper. Saute on a low heat.
  • Cook until golden brown, turning the pan often to roast them in the pan.
  • Add lemon juice and 2 tablespoons or less of soft butter, toss.

For the Beets:

  • Steam whole beets for about 45 minutes or until cooked through. Small beets cook faster. You can also roast the beets or use pre-cooked.
  • Peel and slice, Put in a bowl. Add salt and pepper.
  • Mix balsamic vinegar, apple cider vinegar and olive oil together in a small bowl.
  • Toss mixture with cooked beets.

For the Beet Leaves:

  • Melt butter in a pan. Add leaves.
  • Cover pan and cook a medium low heat. Serve the veggies and scallops on a bed of cous cous.

Notes

  • Pat your scallops dry with a paper towel before seasoning. 
  • Don't move the scallops around on the pan when they are cooking. Let them be until it's time to turn them over.
  • You can steam, roast, or buy pre-cooked beets just make sure they aren't pickled. You can also use either regular or golden beets they both work really well.
  • Giant cous cous is delicious, fun a full of flavor it comes in regular or whole wheat varieties and either will do. Alternatively, you could use rice, lentils, or normal-sized cous cous instead (cook it according to packet instructions).

Nutrition

Calories: 837kcal | Carbohydrates: 96g | Protein: 26g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 97mg | Sodium: 1215mg | Potassium: 841mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2183IU | Vitamin C: 99mg | Calcium: 68mg | Iron: 3mg