Weeknight Cooking

Dinner Tonight: Seared Scallops + Couscous

April 18, 2012

Inspiration for tonight's dinner: seafoam and deep roots. Sweet and briny scallops sing a springy song in a tarragon cream sauce, while earthy roasted fennel and crunchy almonds dress up a million baubles of couscous. Surprise -- a quick weeknight meal doesn't have to be same old same old after all. We've got it all planned out for you, just glance and execute! 

The Menu 

Seared Scallops with Spring Onion and Tarragon Cream by lastnightsdinner 

Shop the Story

Couscous with Roasted Fennel and Toasted Almonds by Jennifer Ann

The Grocery List (for 4)

1 pound wild dry sea scallops
1 bunch spring onions
2 tablespoons fresh tarragon
Crème fraîche
1 orange
1 fennel bulb (+ 2 tablespoons nice fennel fronds)
1 cup couscous

We're assuming you have shallots, chicken stock, salt, pepper, milk, butter, oil, almonds, raisins, and sherry (or other) vinegar around the house. If not, you'll be needing those too!

The Plan 

1. Start the raisins soaking in the OJ (no need to do the entire 1-2 hours called for, just give it as much time as your evening plans allow). Get the scallops in the fridge for their little air-dry time (30 minutes).

2. Roast the fennel bulbs and toast the almonds while bringing a pot of chicken stock to a boil. Toss in the couscous. 

3. While the couscous rests, tackle those scallops, sauce and all! 

4. Dress the couscous and plate the scallops. It's all coming together beautifully. Super hot is not something that these dishes need to be so no need to panic, just let it happen.

Easy does it, and dinner is served! Tuck in!

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Miranda Rake

Written by: Miranda Rake

Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.

1 Comment

Devangi R. April 18, 2012
We made this , I think so last week with shaved asparagus, instead of fennel and it was yummy and with something else on side.