Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Seared Atlantic Calico Scallops with Citrus Dill Butter and Spinach Couscous
MCCORMICK15Ingredients
30Minutes
600Calories
Add to Meal Planner
Add to Meal Planner
Description
Dressed in a silky butter sauce – the perfect balance of bright, tangy citrus and cooling dill - this dish brings firm, sustainably caught Atlantic Calico Scallops to the table in roughly 30 minutes. Serve over a savory bed of spinach and tomato couscous to complete the meal.
Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. olive oil (divided)
- 1 Tbsp. minced fresh garlic (divided)
- 2 cups baby spinach (chopped)
- 1 cup fresh tomatoes (diced)
- 2 cups water
- 10 oz. couscous (plain)
- 1 lb. calico scallops (Atlantic)
- salt (optional)
- 8 Tbsp. cold butter (cut into cubes, divided)
- 1/4 cup yellow onion (minced)
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1/4 cup heavy cream
- 2 Tbsp. fresh squeezed lemon juice
- 1/2 tsp. dill weed
- 1/2 cup mandarin orange segments (fresh)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Heat 1 tablespoon of the olive oil in 2-quart saucepan on medium-high heat. Add 1 tablespoon of the garlic; cook and stir 1 minute until fragrant. Stir in spinach and tomatoes; cook just until spinach is wilted. Add water and bring to a boil. Add couscous, stirring to mix well. Cover saucepan and remove from heat. Set aside.
- Meanwhile, pat scallops dry with paper towels. Season with salt and pepper, if desired. Heat remaining 1 tablespoon olive oil in large skillet on medium-high heat until shimmering. Carefully place scallops in pan. Cook without stirring 2 to 3 minutes until browned on bottom. Flip scallops and cook 2 minutes longer or just until cooked through. Remove scallops from pan and keep warm.
- Melt 1 tablespoon of the butter in same skillet on medium-high heat. Add onion; cook 2 minutes or until softened. Add remaining 2 teaspoons garlic; cook and stir 1 minute. Stir in wine, heavy cream, lemon juice and dill. Simmer until mixture is reduced to one-fourth of the original amount (to about 1/3 cup), about 5 minutes.
- Reduce heat to low; whisk in remaining butter, one piece at a time, until well blended and sauce is creamy. Gently stir in mandarin orange segments and cook just until heated through. Spoon Citrus Dill Butter Sauce over scallops and serve with Spinach and Tomato Couscous.
NutritionView More
Unlock full nutritional details with subscription
600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium460mg19% |
| Potassium640mg18% |
| Protein25g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A45% |
| Vitamin C35% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes