Makes 4 servings
1 pound scallops
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon minced garlic
2 tablespoons lemon juice
1 teaspoon lemon
1 tablespoon dijon mustard
¼ cup of heavy cream
2 teaspoon chopped dill
2 small shallots minced and sautéed
Black pepper (as needed for seasoning)
Simple and easy explanation…………
Cook down all the ingredients, minus the scallops, in one pan, let bubble and reduce.
Separately sear the scallops in a cast iron skillet, 2 minutes a side.
Pour sauce over your cooked couscous, place your scallops on top, sprinkle
with dill and serve.