Best 2 Shrimp And Scallop Couscous Recipes

Shrimp and scallop couscous is a flavorful and healthy dish that's perfect for a quick and easy meal. This combination of seafood and grains offers a delightful blend of textures and flavors. The shrimp and scallops are cooked until tender and juicy, while the couscous provides a fluffy and light base. This dish is packed with protein, healthy fats, and essential nutrients, making it a satisfying and nutritious choice. Whether you're looking for a weeknight dinner or a special occasion dish, shrimp and scallop couscous is sure to impress. So, let's dive into the world of flavors and explore the best recipe for this delectable dish!

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SHRIMP AND SCALLOP COUSCOUS

Shrimp and Scallop Couscous image

This quick and satisfying skillet dish is a favorite. It uses up summer veggies in a sensational blend of flavors. Round out the meal with garlic bread sticks. -Marvin Meuser Jr., Princeton, Indiana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 medium zucchini, julienned
1 medium green pepper, julienned
2 tablespoons olive oil
3 plum tomatoes, chopped
4 green onions, chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3 teaspoons chili powder
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked couscous
Thinly sliced fresh basil leaves, optional

Steps:

In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.

Nutrition Facts : Calories 201 calories, Fat 9g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 342mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

SEARED SHRIMP, SCALLOP AND GRAPE TOMATO COUSCOUS SALAD RECIPE - (4.5/5)

Seared Shrimp, Scallop and Grape Tomato Couscous Salad Recipe - (4.5/5) image

Provided by KimChi381

Number Of Ingredients 13

Ingredients

1 1/2 cups (375 mL) water
Salt and freshly ground pepper
1 cup (250 mL) couscous
12 large or jumbo (21 to 30 per 454 g) shrimp, peeled and deveined
8 large sea scallops, trimmed of side muscle
1/4 cup (60 mL) extra virgin olive oil
1 cup (250 mL) grape tomatoes
1 large shallot, minced
2 tsp (10 mL) finely chopped fresh thyme
1/2 cup (125 mL) red wine vinegar
1 tsp (5 mL) grainy Dijon mustard
1 small zucchini, diced
6 cups (1.5 L) mixed salad greens

Steps:

1 Bring water and ¼ tsp (1 mL) salt, and pepper to taste, to a boil over high heat in a saucepan. Gradually stir in couscous; remove from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool, uncovered. 2 Pat shrimp and scallops dry. Heat 1 tbsp (15 mL) of olive oil over high heat in a skillet until very hot. Sear shrimp, turning once, for about 1 minute per side or just until pink and opaque; transfer to a bowl. Add scallops to skillet and sear for about 2 minutes or until brown and crisp on the bottom (don't try to turn them too soon or they'll tear); flip over and sear for 1 to 2 minutes or until browned and just opaque inside. Transfer to bowl with shrimp; set aside. 3 Add grape tomatoes to skillet and cook, shaking pan often, for about 3 minutes or until browned and just softened; transfer to a plate. Reduce heat to medium-low. Add shallots and thyme and sauté for 2 minutes or until softened. Pour in vinegar and bring to a boil, deglazing pan. 4 Transfer shallot mixture to a large bowl, scraping pan well. Whisk in remaining oil, mustard and ¼ tsp (1 mL) each salt and pepper. Pour half of the dressing over shrimp and scallops; toss to coat. Add couscous and diced zucchini to large bowl and toss to coat with dressing. 5 Arrange greens on individual serving plates, top with couscous and tomatoes. Arrange shrimp and scallops on top and drizzle salads with remaining dressing from bowl.

Tips:

Use fresh seafood: The fresher the seafood, the better the dish will taste. If you can, buy your shrimp and scallops from a reputable fishmonger or seafood counter.
Cook the seafood properly: Shrimp and scallops are both delicate seafoods, so it's important to cook them carefully to avoid overcooking. Shrimp should be cooked until they are pink and opaque, while scallops should be cooked until they are slightly browned on the outside and opaque in the center.
Use good quality couscous: Couscous is a North African grain that is made from semolina flour. It's a versatile grain that can be used in a variety of dishes, including salads, pilafs, and soups. When choosing couscous, look for a brand that is made with 100% semolina flour.
Add vegetables to the dish: Vegetables add color, flavor, and nutrients to the dish. Some good choices for vegetables to add to shrimp and scallop couscous include bell peppers, zucchini, carrots, and broccoli.
Season the dish well: Seafood has a mild flavor, so it's important to season the dish well. Some good seasonings to use include salt, pepper, garlic powder, onion powder, and paprika.

Conclusion:

Shrimp and scallop couscous is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great dish to serve at a party or potluck. With a few simple tips, you can make a shrimp and scallop couscous dish that will impress your friends and family.