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!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup giant cous cous
- 1 cup veg stock
- 1 cup water
- 1 shallot
- 1 clove garlic
- 1 tablespoon butter
- 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
- 2 cups brussel sprouts
- 3 tablespoon butter
- 1 lemon juice
- 3 whole beets
- 1 teaspoon of balsamic vinegar.
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil.
- Save beet leaves
- 1 tablespoon butter
- Salt (to taste)
- pepper (to taste)
Instructions
- 1
For the Scallops:
- 2
Dry the scallops with paper towel, season with salt and pepper.
- 3
Melt 2 tablespoon butter in a pan when hot add scallops.
- 4
Cook on each side for about 4 minutes at medium heat. Don’t crowd the pan, keep the scallop drippings for the sauce.
- 5
To make the sauce
- 6
Use the drippings from the scallop pan and add 2 tablespoons butter.
- 7
Add shallots and garlic. Cook at low heat for about 1 minute or 2.
- 8
Add flour and mix. Cook for about 1 minutes.
- 9
Combine the rest of the ingredients. Use a whisk to stir the sauce. Stir and cook until thick.
- 10
Taste to add a little more honey if it’s too acidic. Set aside.
- 11
For the Cous Cous:
- 12
Add 1 tbsp of butter to a pan and saute the shallot and garlic.
- 13
Add 1 cup vegetable broth, 1 cup of water and 1 cup cous cous with a pinch of salt and pepper.
- 14
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.
- 15
For the Brussel sprouts
- 16
Melt butter 1 tablespoon of butter in a pan.
- 17
Add sprouts, salt and pepper. Saute on a low heat.
- 18
Cook until golden brown, turning the pan often to roast them in the pan.
- 19
Add lemon juice and 2 tablespoons or less of soft butter, toss.
- 20
For the Beets:
- 21
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.
- 22
Peel and slice, Put in a bowl. Add salt and pepper.
- 23
Mix balsamic vinegar, apple cider vinegar and olive oil together in a small bowl.
- 24
Toss mixture with cooked beets.
- 25
For the Beet Leaves:
- 26
Melt butter in a pan. Add leaves.
- 27
Cover pan and cook a medium low heat. Serve the veggies and scallops on a bed of cous cous.