26 Jun Lemon Garlic Scallops with Pea and Pancetta Couscous

Print Recipe

Lemon Garlic Scallops with Pea and Pancetta Couscous

Course: Entrees

Keyword: allfoodsfit, avocado entrée, couscous, crispy pancetta, easy dinner recipe, garlic, lemon, lunch, peas, savory snacks, scallops, seafood, thyme

Servings: 3

Ingredients

• 12 scallops fresh or frozen and thawed
• salt to taste
• pepper to taste
• 1-1/4 cup chicken broth
• 1 cup couscous
• 8 oz pancetta diced
• 1/2 yellow onion diced
• 3 cups peas fresh or frozen and thawed
• 4 sprigs thyme fresh
• 2 tbsp butter
• 2 cloves garlic minced
• 1 juice of lemon
• 2 tbsp parsley chopped

Instructions

• Season the scallops with salt and pepper and set aside
• Boil chicken broth in a pot and add couscous. Cover the pot and remove from the stovetop.
• In a skillet, cook the pancetta and onion on medium-high heat until pancetta is slightly crispy on edges and onions are translucent.
• Add peas into skillet and cook for 3 minutes on medium heat
• Add cooked couscous to skillet with pancetta, onions, and peas. Combine and top with fresh thyme sprigs. Lower heat to medium-low.
• In a separate skillet, melt butter and add minced garlic on medium-high heat.
• Cook scallops in batches of 4 at a time. Cook each scallop for 2-3 minutes on each side until a golden brown crust develops. You may need to add more butter to coat the pan between batches. Squeeze cooked scallops with lemon.
• Discard thyme sprigs and portion couscous on a plate. Serve 4 scallops per serving on top of the couscous. Garnish with parsley and serve!

Print Recipe