This recipe for Lemon Garlic Scallops, Parmesan Pearl Couscous & Sautéed Zucchini is a delicious marriage of so many textures and flavors, it’s like a party in your mouth. The scallops are lightly crispy on the outside but tender and flaky inside. The lemon garlic butter is citrusy, which offsets the richness of the scallops. The pearled couscous is chewy, which contrasts with the sautéed zucchini This is truly a meal you can make to impress guests.
The grocery list.
Lemon Garlic Scallops.
- Fresh sea scallops – It can be difficult to find scallops at your local grocery store. With Butcherbox, you can get scallops delivered to your doorstep every month. If your scallops are frozen, let them defrost before using them in this recipe.
- Kosher salt – A little salt never hurts!
- Fresh ground pepper – Freshly ground pepper has much more flavor than pre-ground pepper.
- Olive oil – Oil will be used to cook your scallops and zucchini. Wait until it shimmer in the pan, that’s how you know it’s hot.
- Salted butter – Scallops need a little bit of salt, so salted butter is preferred in this recipe.
- Lemon juice – Fresh lemon juice is always best, but this bottled lemon juice will have the same effect.
- Minced garlic – I find it easier to use jarred minced garlic. If it’s cooked in a recipe like this, it tastes exactly the same and is just way easier.
- Fresh parsley – Fresh parsley adds a pop of color to your Lemon Garlic Scallops. It should be added as a garnish, because if it’s cooked at all it’ll lose its flavor.
Parmesan Pearl Couscous.
- Olive oil – A bit of olive oil adds a subtle flavor to the couscous.
- Zucchini – The couscous is topped with sautéed zucchini, but it doesn’t hurt to include some minced zucchini in the couscous as well.
- Minced garlic – More garlic never hurt anybody.
- Pearl couscous – I like the texture of pearl couscous best.
- Water – To make your couscous.
- Lemon juice – The lemon and parmesan combo is so delicious.
- Lemon zest – Lemon zest has a more powerful flavor than lemon juice, so you don’t need too much.
- Parmesan cheese – Parmesan cheese adds saltiness and creaminess.
- Kosher salt
- Fresh ground black pepper – Invest in a pepper grinder if you haven’t already and fill it with black peppercorns.
Sautéed Zucchini.
- Olive oil – To sautée your zucchini in.
- Zucchini – Cut your zucchini into half moons by halving them lengthwise and then chopping them.
- Kosher salt – Just a touch of salt while you sautée your zucchini.
The preparation.
In a large cast iron or nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced zucchini and cook until lightly browned, about 4 minutes. Add the minced garlic and a pinch of salt. Cook, stirring for about one minute. Place the cooked zucchini in a bowl and set aside.
To a saucepan add the pearl couscous, water and 1 tablespoon of olive oil. Bring the couscous to a boil and then reduce the heat to low. Cook and stir periodically for 8-12 minutes until the water is absorbed.
While the couscous is cooking, prepare the scallops. Pat the scallops dry with a paper towel. Season both sides with salt and pepper. Heat a large skillet over medium heat with the tablespoon of olive oil. When the oil shimmers, place the scallops in the heated pan one at a time. Cook in batches as needed to ensure there is little crowding in the pan.
Cook the scallops, without moving in the pan for 3 minutes. Flip and cook for an additional 2-3 minutes. Remove the scallops from the pan. Repeat with remaining scallops if working in batches. Reduce the heat of the empty skillet to low. Add the salted butter, lemon juice and minced garlic. Stir, scraping the bottom of the pan for all the bits. Return the scallops to the pan and toss in the lemon garlic butter. Sprinkle with fresh parsley. Remove the pan from the heat and set aside until ready to serve.
Using the same skillet for the minced zucchini and garlic, add a tablespoon of olive oil to the pan over high heat. When the oil shimmers, add the sliced zucchini. Cook for 3-5 minutes each side until golden brown.
When the couscous has finished cooking, turn the heat off and stir in the cooked zucchini, the remaining tablespoon of olive oil, lemon juice, lemon zest and parmesan cheese. Taste and adjust with salt as needed.
Serve the couscous topped with sautéed zucchini and lemon garlic scallops.
Looking for more dinner recipes?
Nectarine & Edamame Couscous Salad w/ Smoked Almonds & Pickled Shallots
Butternut Squash Salad w/ Bacon Lime Vinaigrette
Lastly, if you make this Lemon Garlic Scallops recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
Lemon Garlic Scallops
- 1 ½ pounds fresh sea scallops
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1 tablespoon fresh parsley, minced
Parmesan Pearl Couscous
- 3 tablespoons olive oil, divided
- ½ zucchini, minced
- 1 teaspoon minced garlic
- 2 cups pearl couscous
- 3 cups water
- 3 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ cup grated parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
Sauteed Zucchini
- 1 tablespoon olive oil
- 1 large zucchini, halved lengthwise and cut into half moons
- ½ teaspoon kosher salt
Instructions
- In a large cast iron or nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced zucchini and cook until lightly browned, about 4 minutes. Add the minced garlic and a pinch of salt. Cook, stirring for about one minute. Place the cooked zucchini in a bowl and set aside.
- To a saucepan add the pearl couscous, water and 1 tablespoon of olive oil. Bring the couscous to a boil and then reduce the heat to low. Cook and stir periodically for 8-12 minutes until the water is absorbed.
- While the couscous is cooking, prepare the scallops. Pat the scallops dry with a paper towel. Season both sides with salt and pepper. Heat a large skillet over medium heat with the tablespoon of olive oil. When the oil shimmers, place the scallops in the heated pan one at a time. Cook in batches as needed to ensure there is little crowding in the pan.
- Cook the scallops, without moving in the pan for 3 minutes. Flip and cook for an additional 2-3 minutes. Remove the scallops from the pan. Repeat with remaining scallops if working in batches. Reduce the heat of the empty skillet to low. Add the salted butter, lemon juice and minced garlic. Stir, scraping the bottom of the pan for all the bits. Return the scallops to the pan and toss in the lemon garlic butter. Sprinkle with fresh parsley. Remove the pan from the heat and set aside until ready to serve.
- Using the same skillet for the minced zucchini and garlic, add a tablespoon of olive oil to the pan over high heat. When the oil shimmers, add the sliced zucchini. Cook for 3-5 minutes each side until golden brown.
- When the couscous has finished cooking, turn the heat off and stir in the cooked zucchini, the remaining tablespoon of olive oil, lemon juice, lemon zest and parmesan cheese. Taste and adjust with salt as needed.
- Serve the couscous topped with sautéed zucchini and lemon garlic scallops.