Pan Seared Scallops with Toasted Israeli Couscous & Roasted Vegetables
This pan seared scallops recipe with toasted israeli couscous and roasted vegetables is homey and delicious.
Servings: 6 Servings
Calories: 331kcal
Ingredients
- 4 cups chicken stock
- 1 ½ cups Israeli couscous
- 1 tbsp unsalted butter
- 3 medium carrots coarsely chopped
- 1 medium onion coarsely chopped
- 1 small red bell pepper seeded and coarsely chopped
- 4 small beets scrubbed and peeled
- 2 sprigs fresh thyme
- 2 tbsp olive oil
- kosher salt to taste
- black pepper to taste
- 1 lb fresh scallops rinsed and dried on paper towel
- 1 tbsp grated parmesan cheese
- 1 tbsp fresh parsley minced
Instructions
- Preheat oven to 450. In a baking dish add the carrots, onion, red pepper, beets, thyme, olive oil and season with salt and pepper. Toss together and roast in the oven for 20-25 minutes.
- Bring 4 cups of chicken stock to a boil. In a skillet coated with cooking spray add the couscous and toast over medium-high heat until golden brown. Add to the chicken stock and add butter. Cook according to package directions (about 12 minutes).
- In the same skillet that’s been recoated with cooking spray, add the scallops and sprinkle with salt and pepper. Sear on each side until cooked through, about 4 minutes (or longer depending on size).
- In a large bowl add the couscous, parmesan cheese, roasted vegetables and toss to combine. Pour onto a serving platter and top with seared scallops and parsley and serve.
Nutrition
Calories: 331kcal | Carbohydrates: 47g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 959mg | Potassium: 591mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5876IU | Vitamin C: 32mg | Calcium: 55mg | Iron: 2mg
