Seared Scallops Over Creamy Zucchini Couscous
Serves 4.
From “Hungry Happens: Mediterranean” by Stella Drivas, who writes: “Here’s an elegant, restaurant-quality meal that, just from tasting it, you’d never imagine to be so simple. It’s also a great example of how versatile and unique zucchini is, because it’s what helps create an incredibly creamy, savory sauce that needs no actual cream. I love pearl couscous here for its substantial chew, but if you can’t find it, substitute orzo. Note that for an attractive golden-brown sear on the scallops, it’s very important to make sure they are dry. Be thorough as you blot them with paper towels.” (Clarkson Potter, 2025)
- 2 ½ c. low-sodium chicken broth or water (or a combination)
- ⅓ c. plus 2 tbsp. Greek olive oil, divided
- 1 ½ c. pearl couscous
- Fine sea salt
- 3 medium zucchini (6 to 8 oz. each), thinly sliced into rounds
- ½ tsp. red chile flakes
- 3 cloves garlic, minced
- Freshly ground black pepper
- 1½ lb. sea scallops
- ½ c. freshly grated Parmesan cheese
- Grated lemon zest, for garnish
- Lemon wedges, for squeezing
Directions
In a medium saucepan, bring the chicken broth to a boil. Add 1 tablespoon of the oil, the couscous and ½ teaspoon salt. Turn down the heat to a simmer, cover, and simmer gently until the couscous is tender, about 10 minutes (or according to package directions). Transfer to a serving bowl.
Preheat a wide nonstick skillet over medium heat until it’s hot. Add ⅓ cup of the olive oil, the zucchini and chile flakes. Sauté, stirring periodically, until the zucchini is soft and tender, about 10 minutes. Stir in the garlic and season with salt and pepper to taste.
Set aside about ¼ cup of the zucchini, then scrape all the remaining contents of the pan into a blender and purée until creamy and smooth. Pour this sauce onto the cooked couscous, add the reserved zucchini, and toss to combine.
Blot the scallops thoroughly dry with paper towels — if they’re not dry, you won’t get a golden-brown sear. Season them all over with pinches of salt and pepper.
Wipe the nonstick skillet clean and set over medium heat. Once hot, swirl in the remaining 1 tablespoon oil. Arrange the scallops in the pan in an even layer, spacing them out to avoid crowding. Sear without disturbing until they’re golden brown on the bottoms, about 3 minutes. Gently flip them and repeat to sear the opposite sides.
