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Honey Butter Blackened Scallops with Couscous Salad

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5 from 1 review

Honey butter blackened scallops are the best scallops you’ll ever have! Pair with cucumber and fermented celery couscous salad for the perfect meal.

Ingredients

Blackened Scallops

  • 1 pound large scallops (about 16 scallops)
  • 2 tablespoons extra virgin olive oil
  • sea salt
  • black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 1 tablespoon fresh shallot, finely minced
  • 1/2 teaspoon cayenne, ground
  • 3 tablespoons salted butter
  • 1 tablespoon raw honey

Couscous Salad

  • 1 cup pearl couscous
  • 1 tablespoon butter
  • 1 1/2 cups of water
  • 1 tsp salt
  • 4 Persian cucumbers
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup fermented celery
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Left over honey butter from the blackened scallops

Instructions

  1. Pat the scallops dry with a paper towel.
  2. In a medium bowl, combine the paprika, cumin, garlic, shallot, cayenne, and a pinch each of salt and pepper.
  3. Toss the scallops in the spices until evenly coated.
  4. Heat the olive oil in a large skillet over high heat. When the oil is very hot and almost smoking, add the scallops and sear on both sides until browned, about 3 minutes on each side.
  5. reduce the heat, melt the butter in the pan and drizzle the honey over the scallops. Toss the scallops to coat
  6. Remove from the scallops from the pan and set aside, reserve the honey butter in the pan for the couscous salad.
  7. Cook the cous cous: toast the couscous in butter for about 2 minutes with stirring.
  8. Add the water and salt and bring to a boil, reduce to a simmer, and cover and cook for 15 minutes until tender.
  9. Wash and thinly slice the cucumbers.
  10. Combine the cucumbers and cooked couscous with the fermented celery and cilantro.
  11. Toss in the olive oil and lemon juice.
  12. Warm the left over honey butter in the scallop pan and de-glaze with a splash of lemon juice. Scoop the saucy honey butter from the scallop pan into the couscous salad and toss to combine.
  13. Plate scallops on top the salad and enjoy!
  14. Please leave a 5 star review if you loved the recipe.