Showcasing the elegance of simple ingredients, these seared scallops are elevated by a luscious beurre blanc infused with McCormick Gourmet™ Collection Organic Dill Weed. Sauteed garlic and onion, crisp white wine, heavy cream and freshly squeezed lemon juice create a silky richness that clings to each scallop, balancing the subtle sweetness of the seafood with a bright, citrusy nod to coastal dining. Serve with tomato and spinach couscous.
Showcasing the elegance of simple ingredients, these seared scallops are elevated by a luscious beurre blanc infused with McCormick Gourmet™ Collection Organic Dill Weed. Sauteed garlic and onion, crisp white wine, heavy cream and freshly squeezed lemon juice create a silky richness that clings to each scallop, balancing the subtle sweetness of the seafood with a bright, citrusy nod to coastal dining. Serve with tomato and spinach couscous.
Key products
Instructions
Instructions
- Heat 1 tablespoon of the olive oil in 2-quart saucepan on medium-high heat. Add 1 tablespoon of the garlic; cook and stir 1 minute until fragrant. Stir in spinach and tomatoes; cook just until spinach is wilted. Add water and bring to a boil. Add couscous, stirring to mix well. Cover saucepan and remove from heat. Set aside.
- Meanwhile, pat scallops dry with paper towels. Season with salt and pepper, if desired. Heat remaining 1 tablespoon olive oil in large skillet on medium-high heat until shimmering. Carefully place scallops in pan. Cook without stirring 2 to 3 minutes until browned on bottom. Flip scallops and cook 2 minutes longer or just until cooked through. Remove scallops from pan and keep warm.
- Melt 1 tablespoon of the butter in same skillet on medium-high heat. Add onion; cook 2 minutes or until softened. Add remaining 2 teaspoons garlic; cook and stir 1 minute. Stir in wine, heavy cream, lemon juice and dill. Simmer until mixture is reduced to one-fourth of the original amount (to about 1/3 cup), about 5 minutes.
- Reduce heat to low; whisk in remaining butter, one piece at a time, until well blended and sauce is creamy. Gently stir in mandarin orange segments and cook just until heated through. Spoon Citrus Dill Butter Sauce over scallops and serve with couscous.
