Basil Butter Scallops With Moroccan Couscous
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Looking for an easy seafood dinner? This Moroccan Couscous Recipe with Seared Scallops is quick, easy, and simply divine!
Love scallops as much as I do? Make sure you try my Low Carb Seared Scallops And Spaghetti Squash Recipe next!
If you have mid-week seafood cravings like I do, you are going to love this quick, but fancy, 30-minute meal!
Scallops And Moroccan Couscous Recipe
What started as sort of a fridge dump recipe turned into something absolutely delicious that I couldn’t wait to share with you all!
The seared butter scallops are cooked to perfection and the flavors packed in the couscous will transport your tastebuds.
With the year just starting, I know many have vowed to cook at home more. Add this to your dinner list, because this Moroccan couscous recipe makes it easy to whip up a delicious weeknight meal.
BONUS: This is also a great (easy) recipe to impress any dinner guest.
Seared Scallops and Moroccan Couscous Ingredients
Parmesan Couscous
Grains: Moroccan couscous, however, if you don’t like (or have) couscous, you can substitute it with quinoa. You can also use Israeli couscous if you prefer.
Dairy: a sprinkle of parmesan cheese adds the best flavor!
Wet ingredients: olive oil, white wine (or cooking wine), and water.
Spices and herbs: You are not going to want to skip out on any of these ingredients because it truly makes this recipe shine. I used: shallot, onion, garlic cloves, dried oregano, parsley, and salt and pepper.
Basil Butter Scallops
Fish: Scallops. There really is no substitute for a scallop, but if you don’t have any or can’t find them, you could use shrimp instead.
Herbs and spices: salt, pepper, basil
Wet ingredients: unsalted butter, olive oil, and white wine
How to Make Scallops and Moroccan Couscous
1. Sauté the onions, garlic, and shallot. Heat a medium saucepan on medium-high heat with olive oil. Add the shallot, onion, garlic, and oregano, and sauté for 3-4 minutes. Pour in the white wine to deglaze the pan, scraping the brown bits off the bottom.
2. Cook the couscous. Add the water and bring to a boil. Then add the couscous, stir, and cover with a tight fitting lid. Remove from heat and let sit for 10 minutes. Remove the lid and using a fork, mix in the parmesan cheese, parsley, salt, and pepper. Cover and set aside while you cook the scallops.
3. Cook the scallops. Pat the scallops dry with paper towels, and season with salt and pepper. In a large non-stick skillet, heat butter and olive oil on medium-high heat. When the pan is hot, add the scallops and cook for 3-4 minutes undisturbed.
When the scallops are mostly opaque, flip them and add the remaining butter, and cook for 1 minute undisturbed until they are completely opaque.
Remove the scallops from the pan and transfer to a large plate tented with foil to keep them warm.
3. Make the basil butter. Turn off the heat, and using the residual heat in the pan, melt the remaining butter, then mix in the basil and white wine.
4. Serve. To serve, divide the couscous and scallops between plates and drizzle with basil butter sauce. You could also make a garlic butter sauce instead!
What Kind of Wine To Drink With Scallops
I always pair a white wine with my scallops. You can’t go wrong with a chardonnay, but Pino Gris is also very nice!
If you’re celebrating, go for the champagne!
Scallops Nutrition Facts
Like other fish, scallops have an impressive nutritional make-up! They are highly nutritious, rich in protein, and low in calories.
Scallops are an incredible source of many trace minerals, like selenium, zinc, and copper. If you don’t know, these minerals super important to overall human health, yet many of us don’t get enough in our diet.
BONUS: they are the best source for high-quality protein and anti-inflammatory omega-3 fatty acids.
Other benefits include:
- May aid in weight loss
- Good for your brain and nervous system
- Promote heart health
Questions you may have
What is couscous?
Couscous is a processed grain made from durum wheat and semolina flour. There are a couple different types of couscous: Moroccan, Israeli, and Lebanese. However, Moroccan is the most readily avaliable in stores.
What do you eat with Moroccan couscous?
One of the things I love most about couscous is that you can pair it with so many different things, like:
Is Moroccan couscous healthy?
If you are in search of a healthy grain, this one will definitely make this list! However, if you are super diet conscious I recommend reading the nutritional label to ensure it fits into your lifestyle.
While it mostly contains carbohydrates because it’s made from semolina, it also contains good levels of protein and fiber with very little fat and no salt.
What is the difference between Israeli couscous and Moroccan couscous?
Moroccan and Israeli couscous are very similar, Moroccan couscous is small in size. Israeli couscous is much bigger with a soft and chewier texture.
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PIN IT to your scallop recipes, couscous recipes, or dinner recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
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Scallops And Parmesan Couscous
Equipment
Ingredients
Parmesan Couscous
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 tablespoon white wine, or cooking wine
- 1 cup Moroccan couscous
- 1.5 cups water
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh parsley
- salt and pepper, to taste
Instructions
- Heat a medium saucepan on medium-high heat with 1 tbsp of olive oil. Add the shallot, onion, garlic, and oregano, and sauté for 3-4 minutes or until onions become translucent. Pour in the white wine and deglaze the pan, scraping brown bits off the bottom.
- Add the water and bring to a boil. Then add the couscous, stir, and cover with a tight fitting lid. Remove from heat and let sit for 10 minutes. Remove the lid and using a fork, mix in the parmesan cheese, parsley, salt, and pepper. Cover and set aside while you cook the scallops.
- Pat the scallops dry with paper towels, and season with salt and pepper. In a large non-stick skillet, heat 2 tbsps of butter and 1/2 tbsp of olive oil on medium-high heat. When the pan is hot, add the scallops and cook for 3-4 minutes undisturbed. When the scallops are mostly opaque, flip them and add the remaining 1 tbsp of butter, and cook for 1 minute undisturbed until they are completely opaque. Remove the scallops from the pan and transfer to a large plate tented with foil to keep them warm.
- Turn off the heat, and using the residual heat in the pan, melt the remaining butter, then mix in the basil and white wine.
- To serve, divide the couscous and scallops between plates and drizzle with basil butter.
