Coconut Saffron Scallops on a Bed of Lentils & Couscous – Lentils.org

Coconut Saffron Scallops on a Bed of Lentils & Couscous

  By lentilsorg  ,   

July 12, 2015

.0 0
  • Prep: 10 Minutes
  • Cook: 15 Minutes

  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 4
Full-screen

Directions

  1. BRING the stock and raisins to a boil in a medium saucepan. Pour the hot stock over the dry couscous in a medium bowl and mix once with a spoon. Cover for 5 minutes. Fluff with a fork and toss in the lentils, cilantro, lemon juice, zest, and oil. Season to taste with salt and pepper and reserve in a warm spot.
  2. PAT the scallops dry with a paper towel and season with salt and pepper. Heat a thick bottom pan until hot but not smoking. Add the canola oil to the pan and quickly add the scallops. Cook the scallops until they are a rich golden brown and then flip over to cook the other side. Remove the scallops from the pan and deglaze the pan with white wine. Add the shallots, ginger, coconut milk, and saffron. Simmer the sauce until it thickens. Add the scallops back to the sauce to warm.
  3. SPOON the warm couscous onto each of the plates. Place 3 scallops per person on the bed of couscous and pour some of the sauce over the top. Garnish with fresh cilantro and serve immediately.

Ingredients

Couscous:

¾ cup (175 mL) vegetable stock

1 Tbsp (15 mL) golden raisins, finely chopped

½ cup (125 mL) dry, medium couscous

1 cup (250 mL) cooked French green lentils

2 Tbsp (30 mL) fresh chopped cilantro, reserve some for garnish

1/2 lemon, juice plus zest

1 Tbsp (15 mL) olive oil

salt and ground black pepper, to taste

Scallops & Sauce:

1 Tbsp (15 mL) canola oil

12 large fresh scallops, abductor muscles removed

salt and ground black pepper, to taste

¼ cup (60 mL) white wine

2 Tbsp (30 mL) finely minced shallot

1 tsp (5 mL) grated fresh ginger

1¼ cup (310 mL) coconut milk (regular, not light)

¼ tsp (1 mL) saffron threads

close full screen
00:00

Nutrition Facts

Serving Size1⁄3 cup (75 mL) couscous, 3 scallops, and ¼ cup (60 mL) sauce
Calories600
Sodium560 mg
Potassium613 mg
Protein29 g
Cholesterol35 mg
Sugar4 g
Total Fat24 g
Saturated Fat15 g
Total Carbohydrates70 g
Dietary Fiber8 g