Coconut Saffron Scallops on a Bed of Lentils & Couscous

Coconut Saffron Scallops on a Bed of Lentils & Couscous

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Credit: Courtesy of Canadian Lentils


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

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
¼ lemon, juice plus zest
1 Tbsp (15 mL) olive oil
salt and ground black pepper, to taste


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.


4 servings


Main Dish, Seafood

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Association of Nutrition & Foodservice Professionals