Herb-Roasted Scallops on Couscous

Name: Herb-Roasted Scallops on Couscous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound scallops, cleaned and patted dry; 2 tablespoons olive oil; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; 1 cup couscous; 1 1/4 cups vegetable broth; 1 tablespoon olive oil; 1/2 teaspoon lemon zest; Salt and pepper to taste

Highlighted under: Easy Comfort Recipes

I absolutely love preparing Herb-Roasted Scallops on Couscous for a delightful meal that feels both fancy and satisfying. The combination of the tender, buttery scallops with the fluffy couscous, infused with fresh herbs, creates a dish that's perfect for special occasions or a cozy dinner at home. The quick roasting method ensures that the scallops maintain their succulent texture while absorbing the vibrant flavors of the herbs. Join me in discovering how easy it is to impress your guests with this gourmet dish!

Created by

Anna

Last updated on 2026-01-23T22:37:27.831Z

When I first attempted this recipe, I was surprised by how quickly the scallops cooked and how beautifully they browned in the oven. I used a mix of thyme and parsley for freshness, which elevated the dish significantly. The key is not to overcook the scallops; they should be just opaque in the center for the ideal texture.

I recommend preparing the couscous while the scallops roast to maximize efficiency. This way, everything is ready simultaneously, and you can plate them hot. For an added touch, consider drizzling a little lemon juice over the top before serving for a zesty finish.

Why You Will Love This Recipe
Quick and easy preparation for a gourmet dish
Perfect combination of succulent scallops and light couscous
Fresh herbs bring a vibrant taste that enhances every bite

The Importance of Choosing Quality Scallops

When making Herb-Roasted Scallops, the quality of the scallops is paramount. Look for dry-packed scallops rather than wet ones, as the latter are treated with preservatives that can affect their flavor and texture. Dry-packed scallops have a sweeter, cleaner taste and sear beautifully. This makes a significant difference when roasting, as they caramelize nicely and develop a lovely golden crust without excess moisture that can lead to steaming instead of roasting.

Additionally, make sure the scallops are of uniform size for even cooking. Larger scallops tend to require a minute or two longer in the oven. If you have varying sizes, consider cutting the larger ones in half for a consistent texture across all scallops. An important tip is to ensure that the scallops are patted dry thoroughly before seasoning; this allows for better browning and helps the herbs adhere.

Couscous: The Fluffy Companion

Couscous is a versatile grain that pairs wonderfully with scallops, but achieving the perfect texture is crucial. Use a fork to fluff the couscous after it has rested to separate the grains. If you prefer a nuttier flavor, toasting the couscous in a dry pan for a few minutes before adding the broth is an excellent technique. This not only enhances the flavor but also provides a beautiful golden color that elevates the dish visually.

If you're looking for dietary variations, consider swapping regular couscous with whole wheat or gluten-free varieties. Just be aware that cooking times may vary slightly, so keep an eye on the instructions for your specific type. Adding a touch of freshly squeezed lemon juice after fluffing the couscous can also brighten the dish and complement the scallops beautifully.

Serving Suggestions and Presentation Tips

Presentation can elevate even the simplest dishes, and this Herb-Roasted Scallops on Couscous is no exception. For an elegant touch, consider serving the dish in shallow bowls rather than plates, allowing the couscous to form a base that the scallops can nestle into. Adding a drizzle of high-quality olive oil or a squeeze of fresh lemon over the top just before serving can provide extra flavor and a glossy finish that looks appetizing.

For a creative twist, feel free to add seasonal vegetables to the couscous. Roasted asparagus or sautéed spinach could introduce an appealing color contrast and additional nutrients. If you're preparing this dish for a special occasion, pairing it with a crisp white wine, like Sauvignon Blanc, can enhance the dining experience. Make sure to taste the final product before serving; adding a pinch of salt at the end can make all the difference in bringing out the flavors.

Ingredients

For the Scallops

1 pound scallops, cleaned and patted dry
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

For the Couscous

1 cup couscous
1 1/4 cups vegetable broth
1 tablespoon olive oil
1/2 teaspoon lemon zest
Salt and pepper to taste

Instructions

Prepare the Couscous

In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, olive oil, lemon zest, salt, and pepper. Stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Roast the Scallops

Preheat the oven to 400°F (200°C). In a bowl, combine scallops with olive oil, parsley, thyme, salt, and pepper. Spread the scallops on a baking sheet and roast for 8-10 minutes until golden and just cooked through.

Serving

Plate the couscous, then top with the roasted scallops. Garnish with additional fresh herbs if desired.

Pro Tips

For even better flavor, marinate the scallops in garlic and lemon juice for 30 minutes before cooking. This adds an extra layer of taste to the dish.

Storage and Reheating

If you happen to have leftovers, store the roasted scallops separately from the couscous to prevent moisture from making them soggy. Place scallops in an airtight container and refrigerate for up to two days. The couscous can also be kept in a sealed container in the fridge for up to three days. When reheating, do so gently in a skillet over medium heat to maintain the scallops' tenderness and avoid overcooking them further.

To reheat couscous, add a splash of vegetable broth or water to loosen it up and ensure it doesn’t dry out. Microwave it in short intervals, stirring between to achieve even warming. Reheating will not take long; usually, 1-2 minutes is sufficient. Keep a close watch on the scallops to avoid them becoming rubbery while reheating, a common pitfall in leftover seafood.

Variations for the Dish

Feel free to customize this recipe to suit your taste preferences or dietary needs by experimenting with different herbs. For example, dill or basil could be intriguing substitutes for parsley and thyme, offering a unique flavor profile. Adjust the amount of herbs according to your personal taste, but be careful not to overpower the delicate taste of the scallops.

Additionally, consider incorporating different grains if you want to switch up the base. Quinoa or farro can both serve as nutritious alternatives, and their distinct textures provide rich variety. Enjoy exploring these changes; it can make this recipe feel new every time you prepare it while still keeping the essence of the original dish intact.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, just make sure to thaw them completely and pat them dry before cooking.

→ What can I substitute for couscous?

Quinoa or orzo can be great alternatives if you're looking for something different.

→ How do I know when the scallops are done?

Scallops are done when they are opaque in the center and firm to the touch. Overcooking will make them tough.

→ Can I prepare this dish in advance?

It's best to prepare the components in advance but assemble and cook shortly before serving to ensure freshness.