09/10/2025
It’s ! Check out this delicious recipe for ***Lemon Garlic Scallops, Parmesan Pearl Couscous & Sautéed Zucchini***
Servings: 4
Ingredients:
Lemon Garlic Scallops:
1 lb fresh sea scallops (defrosted if frozen)
1 tsp kosher salt
1/2 tsp fresh ground pepper
1 tbsp olive oil (for cooking)
2 tbsp salted butter
2 tbsp fresh lemon juice
2 cloves minced garlic (or 2 tsp jarred minced garlic)
2 tbsp fresh parsley (chopped, for garnish)
Parmesan Pearl Couscous:
1 tbsp olive oil
1 medium zucchini (minced, for couscous)
1 cup pearl couscous
1 1/2 cups water
2 tbsp lemon juice
1 tsp lemon zest
1/4 cup grated Parmesan cheese
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
Sautéed Zucchini:
1 tbsp olive oil
2 medium zucchinis (cut into half moons)
1/4 tsp kosher salt (for sautéing)
Instructions:
Sauté Zucchini:
Heat 1 tbsp olive oil in a cast-iron or nonstick skillet over medium heat.
Add minced zucchini and cook until lightly browned (about 4 minutes).
Add garlic and a pinch of salt. Cook for 1 minute.
Set aside in a bowl.
Cook Couscous:
In a saucepan, combine pearl couscous, water, and 1 tbsp olive oil. Bring to a boil, then reduce to low heat.
Cook for 8-12 minutes, stirring occasionally, until water is absorbed.
Stir in cooked zucchini, lemon juice, lemon zest, Parmesan cheese, and season with salt and pepper. Set aside.
Prepare Scallops:
Pat scallops dry with a paper towel, season both sides with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add scallops one at a time and cook for 3 minutes on each side, until golden and just cooked through (they should be slightly opaque in the center).
Remove from skillet and set aside.
Lower heat, add butter, lemon juice, and minced garlic to the pan, scraping up any brown bits.
Return scallops to the pan, toss in the lemon garlic butter, and garnish with fresh parsley.
Sauté Zucchini:
Using the same skillet, heat 1 tbsp olive oil over medium-high heat.
Add sliced zucchini and cook for 3-5 minutes on each side, until golden brown.
Assemble:
Serve couscous topped with sautéed zucchini and lemon garlic scallops.
