Quick Pan-Seared Scallops with White Wine Couscous

Name: Quick Pan-Seared Scallops with White Wine Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: French
Ingredients: 14 oz (400 g) large sea scallops, dry-packed, patted completely dry with paper towels; ¾ cup (150 g) pearl couscous; 1¼ cup (300 ml) low-sodium chicken broth; ½ cup (120 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio); 2 medium (80 g) shallots, minced; 4 sprigs fresh thyme sprigs; 3 tablespoons (42 g) unsalted butter, divided; 2 tablespoons (30 ml) extra-virgin olive oil; ½ whole lemon, zest and juice separated; to taste sea salt; to taste freshly ground black pepper; ¼ cup (30 g) Parmigiano-Reggiano cheese, finely grated (optional)

From the MyKitchenBank Kitchen

Tender, golden pan-seared scallops served over creamy white wine and herb couscous. This elegant 30-minute dinner combines the sweetness of fresh scallops with a bright, aromatic couscous base featuring shallots, thyme, and a splash of white wine. Perfect for weeknight entertaining or a special meal for two.

Prep: 10 min
Cook: 15 min
Wait: 5 min
Total: 30 min
Makes: 2 servings (6–8 oz scallops per person with couscous)

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Steps

Before you start

Pat scallops completely dry with paper towels—excess moisture prevents browning
Have all ingredients prepped and within reach before you start cooking
Use dry scallops (labeled 'dry' not 'wet'), which sear better than those treated with preservatives

1
Start the couscous
- In a medium saucepan, melt 1 tablespoon (14 g) of butter over medium heat.
- Add the minced shallots and sauté for 2 minutes until softened and fragrant.
- Pour in the white wine and scrape up any browned bits from the bottom.
- Let the wine simmer for 1 minute to reduce slightly and evaporate some alcohol.
- Add the chicken broth and 2 sprigs of thyme, then bring to a boil.
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Ready when: Broth reaches a rolling boil
Tip: Shallots cook quickly, so mince them just before adding to the pan to prevent browning
2
Add couscous and simmer
- Stir the pearl couscous into the boiling broth.
- Return to a boil, then reduce heat to low and cover with a lid.
- Simmer for 9–10 minutes until the couscous is tender and has absorbed most of the liquid.
- Remove from heat and let sit covered while you sear the scallops.
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Ready when: Couscous is tender and liquid is mostly absorbed
Tip: Don't stir the couscous while it cooks; this keeps the grains separate and fluffy
3
Prepare and season scallops
- While the couscous simmers, pat the scallops thoroughly dry with fresh paper towels.
- Season both sides generously with sea salt and freshly ground black pepper.
- Set aside on a clean plate.
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Ready when: Scallops are dry and evenly seasoned
Tip: Moisture is the enemy of a golden crust; use fresh paper towels and don't skip this step
4
Heat the skillet
- Heat a 10-inch (25 cm) skillet over medium-high heat for 1 minute until quite hot.
- Add the olive oil and remaining 2 tablespoons (28 g) of butter.
- Once the butter is foaming and the pan is very hot, you're ready to sear the scallops.
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Ready when: Butter is foaming and oil shimmers across the pan
Tip: A hot pan is essential for a crispy, caramelized crust; if the pan isn't hot enough, the scallops will steam instead of sear
5
Sear the scallops
- Place the scallops in the hot skillet, flat side down, in a single layer.
- Do not move them for 2–2.5 minutes.
- They should develop a golden-brown crust on the bottom.
- Flip each scallop carefully and cook the other side for 1.5–2 minutes until opaque and just firm to the touch.
- Transfer to a clean plate.
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Ready when: Scallops are opaque and just firm to the touch; the first side is golden brown
Tip: Resist the urge to move or flip them early; the crust needs time to form. Don't overcook—scallops turn rubbery if cooked past medium
6
Finish the couscous
- Remove the thyme sprigs from the couscous and discard.
- Stir in the lemon zest and lemon juice.
- Fluff the couscous with a fork, then gently fold in the remaining 1 tablespoon (14 g) of butter.
- Taste and adjust salt and pepper as needed.
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Ready when: Couscous is fluffy and evenly combined
Tip: Add butter after cooking to preserve its fresh, bright flavor and keep the grains separated
7
Plate and serve
- Divide the couscous between two shallow bowls or plates.
- Top each portion with the seared scallops.
- Drizzle any pan juices from the scallop plate over the dish.
- Garnish with fresh lemon zest and grated Parmigiano-Reggiano if desired.
- Serve immediately.
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Ready when: Dish is plated and ready to serve
Tip: Serve immediately while the scallops are warm and the couscous is still tender

Good to know

Tips

Pat scallops dry multiple times and just before cooking—moisture prevents browning and creates steam instead of a golden crust
Start the couscous before searing the scallops so both components finish at nearly the same time, ensuring everything is hot when plated
Don't overcrowd the skillet; if your scallops are larger, sear them in two batches to maintain heat and allow proper browning
A squeeze of fresh lemon juice over the finished dish brightens the wine's acidity and complements the sweetness of the scallops beautifully

Storage & reheating

Best served immediately. Leftovers can be refrigerated in an airtight container for up to 1 day, though scallops are best eaten fresh. Reheat gently in a skillet over low heat with a splash of water to prevent drying out. Do not refreeze cooked scallops.

Substitutions

pearl couscous → Regular couscous or Israeli couscous. Reduce cooking time to 5–7 minutes for regular couscous, which is smaller and cooks faster. Israeli couscous has a similar cooking time to pearl couscous.
dry white wine (such as Sauvignon Blanc or Pinot Grigio) → Low-sodium chicken or vegetable broth. Use an additional 0.5 cup (120 ml) of broth in place of wine. The dish will be slightly less acidic but still flavorful. Skip the 1-minute wine reduction and proceed directly to adding the remaining broth.
fresh thyme sprigs → Dried thyme or fresh tarragon. Use 1 teaspoon dried thyme (half the amount of fresh). Tarragon works well with scallops and lemon but use only 2 sprigs or 0.5 teaspoon dried, as its flavor is more assertive.
large sea scallops, dry-packed → Large shrimp or diced firm white fish (such as halibut). Reduce searing time to 1–1.5 minutes per side for shrimp. Fish may take 2–3 minutes per side depending on thickness. Both will benefit from the same seasoning and wine couscous.