Author Notes
Both scallops and yellow squash are sweet and delicate so they make a perfect pair. The sea scallops are tender, sweet morsels, both succulent and savory, with a caramelized golden crusty top and bottom. A light coating of lemony cream sauce enhances the flavors of the scallops and yellow squash not overpowering them. I like to serve the delicate dish with fluffy couscous. This simple recipe has a very nice balance. —Kiss the Cook
Ingredients
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2 medium yellow squash, cut thin pieces
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sea salt and freshly ground black pepper
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3 tablespoons extra-virgin olive oil
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1 pound sea scallops, rinsed and patted dry
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4 scallions, finely chopped
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1 cup chicken broth
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1/2 cup heavy cream
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1 tablespoon fresh lemon juice
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1 teaspoon fresh lemon zest
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1 10-ounce package of whole wheat couscous, prepared according to box directions
Directions
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Sprinkle sea scallops with sea salt and freshly cracked black pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the scallops to the skillet. Sauté until golden and caramelized, and just cooked through, 2 to 3 minutes per side.
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Transfer the scallops to a bowl and cover with aluminum foil. Add the remaining tablespoon of olive oil, the scallions, and yellow squash to the skillet and sauté for 2 minutes. Transfer to bowl with the scallops. Add the chicken stock, cream, lemon juice, and zest to the skillet and simmer for 4 minutes or until thickened slightly. Add the scallops, yellow squash, and any juices from the bowl and cook until just heated through.
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Pour seared scallops and yellow squash with lemon cream over fork-fluffed whole wheat couscous and serve.
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