Herb-Roasted Scallops on Couscous

Name: Herb-Roasted Scallops on Couscous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 1 pound sea scallops; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; 1 cup couscous; 1 ¼ cups vegetable broth; 1 tablespoon lemon juice; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Global Flavors

I love preparing Herb-Roasted Scallops on Couscous for a delightful dinner option that showcases the elegance of scallops paired with fluffy couscous. The combination of fresh herbs elevates the dish, and the simplicity of the ingredients makes it accessible to anyone wanting to impress at the dinner table. It takes just a short time to prepare and is a great way to enjoy seafood while also savoring grains, making it a balanced meal. Let’s dive into this exquisite experience!

Created by

Ella

Last updated on 2026-01-24T11:06:27.833Z

When I first tried Herb-Roasted Scallops on Couscous, I was amazed at how simple and exquisite it was. The herb-infused oils create a aromatic touch that enhances the natural sweetness of the scallops, which are perfectly seared for that delightful crust. I learned that cooking scallops doesn’t require extensive skill; it’s all about timing and using high heat to lock in all that juicy flavor.

One specific tip I discovered is to ensure your scallops are dry before they hit the pan; this prevents them from steaming and ensures a beautiful golden-brown sear. Pairing them with fluffy couscous is not only wholesome but also adds a nice texture contrast that makes each bite enjoyable. This dish truly transformed my weeknight dinners!

Why You Will Love This Recipe
Savory flavors from fresh herbs enhance the delicate sweetness of scallops
Quick to prepare yet impresses guests with its elegance
The perfect balance of protein and grains for a satisfying meal

Perfecting the Scallops

Scallops can easily become overcooked, which results in a rubbery texture. To achieve that perfect sear, make sure your skillet is preheated to medium-high before adding the scallops. I find that a cast-iron skillet is ideal for retaining heat and ensuring a golden crust. Patting the scallops dry is crucial; moisture can prevent browning, so use paper towels to absorb any excess liquid before seasoning.

Another essential tip is to cook the scallops in batches if necessary. Overcrowding the pan traps steam, which can impede the searing process. Give each scallop enough space to brown properly, ensuring they cook to a lovely golden brown for about 2 to 3 minutes on each side, depending on their size.

Couscous Preparation Tips

The key to fluffy couscous lies in how you prepare it. Using vegetable broth instead of water infuses the couscous with flavor, making it more enjoyable. Make sure to bring the broth to a rolling boil before adding the couscous. After removing it from heat, covering it properly allows the couscous to absorb the liquid effectively, creating a tender yet light texture.

You can also customize your couscous by adding other ingredients. Try incorporating sautéed vegetables or swapping out some broth for white wine to add depth of flavor. For a nutty finish, toasting the couscous lightly in olive oil before adding the broth can offer another layer of taste!

Serving Suggestions

When serving Herb-Roasted Scallops on Couscous, consider garnishing with extra fresh herbs or a sprinkle of zest from a lemon or orange for a bright contrast. This enhances not only the presentation but also lifts the overall flavor profile of the dish. A handful of baby arugula or microgreens can add an attractive touch and a peppery bite as well.

This dish pairs wonderfully with a crisp white wine, such as Sauvignon Blanc or a light Pinot Grigio, which complements the sweetness of the scallops and the herbal notes. If you're looking to incorporate more texture, serving alongside roasted asparagus or a light salad can make for a complete, visually appealing meal.

Ingredients

For the Scallops

1 pound sea scallops
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

For the Couscous

1 cup couscous
1 ¼ cups vegetable broth
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Cooking Instructions

Prepare the Couscous

In a saucepan, bring the vegetable broth to a boil. Add the couscous, remove from heat, cover, and let it sit for about 5 minutes. Fluff with a fork, then stir in lemon juice and olive oil. Season with salt and pepper.

Cook the Scallops

Pat the scallops dry with paper towels and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add scallops and cook for 2-3 minutes per side until golden brown and cooked through. Add minced garlic, parsley, and thyme during the last minute of cooking.

Serve

Plate the couscous and top it with the herb-roasted scallops. Drizzle any remaining pan juices over the dish for extra flavor.

Enjoy your meal!

Pro Tips

For the best results, choose large, fresh sea scallops and avoid overcrowding the pan while cooking.

Storage and Reheating

If you have leftovers, store the scallops and couscous separately in airtight containers in the refrigerator for up to three days. This prevents the scallops from becoming soggy due to moisture from the couscous. When reheating, opt for a skillet over a microwave if possible; gently warming the scallops in a bit of olive oil will help maintain their texture.

To revive the couscous, adding a splash of broth as you heat it will restore some moisture and fluffiness. Stirring in a little fresh herb or lemon juice just before serving can reinvigorate the flavors, making your leftovers feel fresh and appetizing.

Ingredient Substitutions

If you're looking for a lighter alternative to scallops, shrimp can be a fantastic substitute! They require a similar cooking time and can soak up the flavors from your herbs beautifully. For a vegetarian option, consider roasted mushrooms or cauliflower steaks that can provide a meaty texture and hearty base.

You can personalize the couscous with different grains as well. Quinoa or farro can add more protein and a different texture, and they play nicely with the same flavors. Adjust the cooking liquid according to the grain you choose to achieve the desired results.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but ensure they are fully thawed and dried before cooking to achieve a good sear.

→ What can I substitute for couscous?

You can use quinoa or orzo if you prefer a different grain.

→ How do I know when scallops are cooked?

Scallops should be opaque and firm to the touch. Overcooked scallops can become rubbery.

→ Can I prepare the couscous ahead of time?

Definitely! You can make the couscous in advance and reheat it when ready to serve.