Bring bright, coastal flavor to the table in minutes. Tender wild caught scallops are coated in a refreshing lemon and herb butter crafted with dill, chives, shallots and white wine, then paired with fluffy couscous, crisp asparagus, and sweet red and orange peppers for a vibrant, restaurant quality meal at home.
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
- 1 package Bon Cuisine Scallops with Lemon & Herb Butter Sauce
- 1 cup couscous
- 1 bunch asparagus, trimmed and cut into 2 inch pieces
- 1/2 cup red bell pepper, sliced
- 1/2 cup orange bell pepper, sliced
- Optional garnish: fresh dill, lemon zest
Directions
- Prepare the couscous
Cook couscous according to package directions. Fluff with a fork and keep warm. - Cook the scallops
In a skillet over medium heat, prepare the scallops according to package instructions until heated through and the lemon herb butter has formed a light sauce. - Sauté the vegetables
While the scallops cook, sauté asparagus and peppers in a separate pan over medium high heat for 3 to 4 minutes. You want them tender with a slight bite and bright color. - Build the plate
Spoon couscous onto each plate. Top with vegetables, then place scallops over the top. Finish by drizzling the lemon herb butter sauce across the entire dish. - Garnish & serve
Sprinkle with fresh dill or lemon zest if desired and serve immediately.
Chef Tip
Do not overcook the scallops. Once they are heated through and coated in sauce, they are ready. The butter will continue to flavor the couscous beautifully