Tested till perfect Scallops With Zucchini Couscous and Tarragon Butter Sauce
Scallops With Zucchini Couscous and Tarragon Butter Sauce
Photography by Jeff Coulson

Scallops With Zucchini Couscous and Tarragon Butter Sauce

Couscous is a great secret weapon for busy nights because it needs only a 5-minute soak to be ready for the table. If you don't like scallops, peeled deveined jumbo shrimp make a tasty substitute.

By Jennifer Bartoli and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2014

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings


  • 1 pkg 1pkg(400 g) frozen jumbo sea scallopsea scallops, thawed
  • Pinch Pincheach salt and pepper
  • 2-1/2 tsp 2-1/2tspolive oil

Zucchini Couscous:

  • 2-1/2 tsp 2-1/2tspolive oil
  • 2 2shallotshallots, diced
  • 2 2cloves garlic, minced
  • 2 2zucchinizucchinis, quartered and chopped
  • 1 tbsp 1tbspchopped fresh tarragon
  • 1 cup 1cupcouscous
  • 1-1/2 cups 1-1/2cupssodium-reduced chicken broth
  • 1/4 cup 1/4cupsliced almonds, toasted
  • 1 tbsp 1tbsplemon juice
  • Pinch Pincheach salt and pepper

Tarragon Butter Sauce:

  • 1/2 cup 1/2cupsodium-reduced chicken broth
  • 2 tbsp 2tbspbutter
  • 1 tbsp 1tbspchopped fresh tarragon
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Zucchini Couscous: In saucepan, heat oil over medium heat; cook shallots, garlic and zucchini, stirring often, until shallots are softened and zucchini is light golden, about 5 minutes. Stir in tarragon; scrape into bowl. Stir in couscous. Add broth to pan; bring to boil. Pour over couscous mixture; cover and let stand until no liquid remains, about 5 minutes. Fluff with fork; stir in almonds, lemon juice, salt and pepper.

Meanwhile, sprinkle scallops with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook scallops, turning once, until golden and opaque, about 5 minutes. Using slotted spoon, transfer to plate; keep warm.

Tarragon Butter Sauce
: In same pan, bring broth to boil over medium-high heat; cook until slightly thickened, about 2 minutes. Reduce heat to medium; stir in butter and tarragon. Cook, stirring,
until glossy, about 5 minutes. Serve over scallops and couscous.

Nutritional Information per serving: about

cal 391 pro 26g total fat 16g sat. fat 5g
carb 36g dietary fibre 3g sugar 4g chol 54mg
sodium 541mg potassium 715mg


calcium 12 iron 24 vit A 17 vit C 20
folate 25
This recipe is featured on Your seasonal food guide: Zucchini
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