Lemon Garlic Scallops with Pea and Pancetta Couscous


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


  • 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


  • 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!

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