With Couscous and Balsamic Butter
by Andrea Alden
Place on a preheated topper
- 12 scallops
- 2 tbsp. butter
- 2 cups cooked couscous
- 2 tsp. lemon pepper, divided
- 2½ cups vegetable broth
- salt pepper to taste
- ¼ tsp. red pepper flakes
- lemon zest
- 1/4 cup balsamic vinegar
- 1 garlic clove, minced
- 3 tbsp. butter
In a small saucepan, over medium heat, simmer the vinegar and the garlic. Simmer until reduced to a thick syrup, about 5 minutes. Set aside while the rest of the meal is being finished.
Cook couscous to instructions, using veg broth and season with lemon pepper and red pepper flakes to taste.
Place a Stainless Steel Grill Topper over direct heat and preheat the grill to high, around 500°F. You want this topper screaming hot to cook those scallops properly.
Season the scallops with a light dusting of lemon pepper, and salt to taste. Melt butter on the stainless steel topper and sear the scallops for about 3 minutes until golden and crispy on each side.
When ready to serve, rewarm the balsamic butter over medium heat. Cut the butter into pieces and add to the balsamic reduction one piece at a time. Stir in until all butter is incorporated and sauce is smooth.
Serve scallops on a bed of seasoned couscous, drizzled with balsamic butter and lemon zest.
remove from the grill
Serve atop seasoned couscous
Top with green onion, or lemon zest
Drizzle with balsamic butter
As a special treat, I made some Grilled Scallops with Couscous and Balsamic Butter. It would have been a perfect appetizer for a small dinner party, though we ate it for dinner, serving two very handily. Each scallop is like biting into a meaty marshmallow only juicier. The crispy exterior and mildly fishy flavor are enhanced by the lemon pepper and strong sweet balsamic butter.