scallops in blueberry chipotle sauce over couscous
So yummy. I like to add a little butter to the cooked couscous.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 cups blackberries
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 3 tablespoons honey
- 1 tablespoon chopped chipotle chilies
- 1/2 cup couscous
- 2 tablespoons olive oil
- 4 large sea scallops patted dry
- salt and pepper
- fresh mint for garnish
How To Make scallops in blueberry chipotle sauce over couscous
-
Step 1Combine the blackberries, lemon zest and juice, honey and chipotle chilies in a saucepan and bring to a boil reduce heat and simmer 5 minutes. Set aside
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Step 2In a saucepan add 1 cup of water and bring to a boil. Whisk in the couscous. Cover tightly and remove from heat and set aside.
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Step 3Place olive oil in a skillet. Season the scallops with salt and pepper. Sear the scallops until golden on both sides about 3 to 4 minutes each side.
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Step 4Add couscous to two plates. Top with blackberry sauce then the scallops and garnish with mint
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